Dried Hot Pepper Flakes (Drying)
This is a good way to use up those leftovers from the garden, or a reason for a trip to the farmers market. It doesn’t matter how many varieties you mix together.
INGREDIENTS | MAKES 1 CUP
- 5 cups fresh hot peppers, any variety
Rinse any lingering dirt off peppers.
Remove pepper stems and ends; clean off seeds.
Chop peppers no more than ¼" thick.
Line a cookie sheet with heavy-duty aluminum foil; lightly spray with cooking spray. Evenly spread chopped peppers onto cookie sheet.
Place in 200°F oven. Leave oven door slightly ajar. Bake 3–4 hours, turning with a long-handled spatula every 30 minutes. Peppers should be bone dry.
Leave on kitchen counter for a few days to make sure flakes crumble when picked up. Store in a Mason jar with a tight-fitting cover. Label clearly.
Hot Pepper Safety
Hot peppers can be dangerous if you do not handle them properly. Always wear disposable rubber gloves when you handle them, and never touch your eyes or mouth. Hot peppers leave behind an oily residue that can cause a burning sensation if it comes into contact with your skin, eyes, or mouth.
