I use it in marinades. Also great to dehydrate and sprinkle on chips or wings.
jboneng
dry it, and turn it into powder or chili salt
ilchymis
Dehydrate it — makes an awesome crumble/powder to put on anything! I much prefer the powder from my ferments vs. Regular powdered peppers by themselves. So much flavor!
Junior_Singer3515
You can dehydrate this in your oven if you don’t have a dehydrator. Just put the temp as low as it will let you and essentially bake it until it’s dry.
kt_fizzle
We did the dehydrate and powder. It was a big hit as a chip “flavor” for tailgate
Murk0
Interesting- do most people mash their peppers before dehydrating? I’ve always dehydrated the halves and then crushed them in the coffee grinder to make the powder
TwiceInEveryMoment
Dry it out in the oven at 180F or as low as it will go for 6-8 hours. I save mine and use it in other recipes that call for chili flakes, on pizza, wings, etc.
Pantone802
Assuming this is fermented, and leftover from a mash, I like to save mine in the fridge and use it to season and cook with. Amazing in homemade tamales!
FieryVegetables
I add mine to chili, soup, other recipes (especially if they have a purée element).
alexjolliffe
Depends what it’s made of. I make lots of cooked sugary fruity sauces, so the mash can then be dried out and broken into tiny shards and used as ice cream sprinkles!
gbeamer7
Eat a spoonful.
wrobilla
I add mine to Sea Salt and make chili salt with it. Friends love it.
Far_Length_8557
Mix it into oil for a topping
Intercourse_Fan043
Dehydrate, pepper powder. Rub on chicken or ribs. Season sausage and put in casings.
16 Comments
I use it in marinades. Also great to dehydrate and sprinkle on chips or wings.
dry it, and turn it into powder or chili salt
Dehydrate it — makes an awesome crumble/powder to put on anything! I much prefer the powder from my ferments vs. Regular powdered peppers by themselves. So much flavor!
You can dehydrate this in your oven if you don’t have a dehydrator. Just put the temp as low as it will let you and essentially bake it until it’s dry.
We did the dehydrate and powder. It was a big hit as a chip “flavor” for tailgate
Interesting- do most people mash their peppers before dehydrating? I’ve always dehydrated the halves and then crushed them in the coffee grinder to make the powder
Dry it out in the oven at 180F or as low as it will go for 6-8 hours. I save mine and use it in other recipes that call for chili flakes, on pizza, wings, etc.
Assuming this is fermented, and leftover from a mash, I like to save mine in the fridge and use it to season and cook with. Amazing in homemade tamales!
I add mine to chili, soup, other recipes (especially if they have a purée element).
Depends what it’s made of. I make lots of cooked sugary fruity sauces, so the mash can then be dried out and broken into tiny shards and used as ice cream sprinkles!
Eat a spoonful.
I add mine to Sea Salt and make chili salt with it. Friends love it.
Mix it into oil for a topping
Dehydrate, pepper powder. Rub on chicken or ribs. Season sausage and put in casings.
https://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/
I just did this some datil peppers. (Left overs from datil Sriracha) Dehydrated, the ground up for shakeable flavor.