I’ve seen plenty of posts with pretty nice sized hauls and the main question being, “What am I going to do with all these peppers?” Well… this a gallon bag with a couple hundred dehydrated peppers in it and in the foreground is a 2 oz jar. This bag will fit in that jar once ground up with about a half jar left over, so about 3 oz. FYI, the powder is stupidly hot and I’m excited to create a blend using dozens of different superhots that will light up all of those capsaicin receptors from mouth to exit.
by Washedurhairlately
11 Comments
Seeds in or out? Found that when I took the seeds out the powder was better but living in a humid climate it would clump really bad over time. Tried food safe silica but that didn’t work great either.
Need some kind of medium that keeps it loose and not compact
I’m just doing it for myself and a few co-workers who love superhots so I haven’t experimented with any anti-caking additives. I do remove a good amount of the seeds, but removing every seed from every pepper is just too taxing and time consuming. There will be some seeds in the grind with the majority removed.
I grew half seasoning peppers this year to dry and powder and make sauces with, they are great for toning down the heat from some of the hotter varieties without reducing the flavor.
Of course I’ll still make fave numbing sauces for wings and such but sometimes I want lots of flavor and a decent mouth buzz but not bathroom emergency and snot running down my face!
I’ve decided that I don’t really need a bunch of superhots. We’ve been drying and grinding blends of reds for flakes and powder. A sink full of a mix of tmlh crosses, emerald fire, mayan hab, agata’a tongue, sichuan and pequin made about half a pint after deseeding, drying and grinding.
I cut mine and make an AP seasoning. A little goes a long ways when it’s an ingredient of a blend.
Leave the dried pods whole and just grind it fresh when you need it. You’ll get a better taste experience.
My experience is when you bulk grind, it oxidizes or gets rancid tasting faster, unless you are using it all quickly.
I saw the photo and thought you were making peppered raisin bran.
Exactly 💯
Ground Rice husks is the anti caking product you need. But also you should dehydrate longer and then store in sealed jars before you grind. Make sure you take the peppers out of the dehydrator immediately. If you leave them in there for a while they will start to rehydrate.
Heat up 2 liters of oil then add the pepper powder and strain into insanely hot chili oil. But very versatile
So I recently was gifted a dehydrator. I’m super excited as I have many frozen garden grown peppers I’ve been waiting to use ranging from Tabasco to Carolina reaper. I’m just scared to dehydrate them in the house as I don’t want to gas out the house. Any tips? Is it ok in the house? What temp? How long?