So, to do this you’ll need a smoker and a coffee grinder that you don’t plan on using for anything other than pepper flakes… the grinders go for about $20 online.
I took the peppers, trimmed the stems, and arranged them on the grill. Set the temperature to the lowest setting (“smoke” in my case… about 160F). I let them smoke for about 8 hours, chopping them in half at the 4 hour mark when I saw they were taking longer to dry out than I’d like. Then, I just pulsed them on the most coarse setting on the coffee grinder would do. It’s important to not overload the grinder or pulse for too long.
I was left with some smoky and ridiculously spicy pepper flakes!
You could do this in an oven at ~160F or a dehydrator if you don’t have a smoker, I imagine. Goes without saying, but wear gloves!
by BunkaTheBunkaqunk
4 Comments
Did the same thing this year basically but with ghosts, habs, scorpions and reapers, with a little garlic and onion. Dried in the oven at 150° for a couple days, then crushed everything with a mortar and pestle. Doesn’t look as nice as yours, but I didn’t feel like shelling out for a grinder.
Ouch that’s gonna sting. Good stuff
Nice work 👍🏿
I use a gallon bag and a rolling pin if I’m making flakes.