Third slide is the image from the original post

by Ienjoyyourmomsbutt

12 Comments

  1. HaveATokeandaSmile

    What’s your process and how do you use them?

  2. Hilsam_Adent

    I do the same thing, though mine is a roughly 60/40 mix of Habanero and Serrano Chiles. The smoky heat makes soooo many dishes better. I use it so much, I go through two batches a year.

  3. SteveIndigo421

    Love doing this. It adds such a nice heat to anything you make!

  4. Worcestercestershire

    “Suffer the Children” brand chile powder?

  5. Abuttuba101

    I’m going to do this with my Armageddon peppers. Thanks!!!

  6. hermbino

    My fat ass thought that was bacon and I got a hard on.

  7. thrillyjoel

    Tell me about the smoker. Cold smoker? What temp and hardwood

  8. I feel like wearing a mask when doing something like this is from experience

  9. Years ago I had an amazing batch of habaneros and decided to dry them with this food dehydrator I’d gotten from someone for Christmas. It basically had a heating element plus fan that ran.

    Get it going for a bit and all of a sudden my corgi jumps up, looks at me in a panic, and busts ass outside through the doggy door. A few minutes later my eyes start burning and I realized I basically teargassed my house. Had to move that operation outdoors