How to Make Roasted Red Jalapeno Chili Powder - the Recipe Method
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. I became obsessed with dehydrating when I started gardening. My garden was exploding with chili peppers and tomatoes, and I wanted some good ways to preserve them. As you can see from my Preserving Chili Peppers pages, I found MANY ways to preserve them, but dehydrating is definitely one of my favorites. I’ve used my dehydrator to make all sorts of interesting seasoning blends from peppers and other ingredients I grew in my own garden, but one of the most interesting things I’ve begun to do is to make spicy homemade seasoning blends from discarded items. The same applies to roasted pepper skins. Say what? It’s true! I recently made another batch of one of my favorite hot sauce recipes - Roasted Red Jalapeno Hot Sauce. Once they were dried, I ground them with a mortar and pestle and poured them into a spice jar. Done! The flavor is wonderful. Who needs to? I can make my own! That’s the beauty of owning a dehydrator. You can make all sorts of spice and seasoning blends to fit your own personal tastes. The world is yours! Go make some seasonings! Once the peppers are done roasting, cool them enough to handle, then peel away the skins. It helps to place them into a paper bag or sealable baggie to let the steam loosen up the skins. Spread the charred skins over dehydrator trays and dehydrate them at 125 degrees F for 8-10 hours, or until they are completely dried through. There should be no moisture at all and will be crumbly to the touch. Grind them down in a mortar with a pestle, or add them to a spice grinder and grind them to either a powder or a coarse grain. Store them in airtight spice containers. Use it as you would use any spice. Dry them at 125 degrees F for 8-10 hours, or until they are completely dried through. There should be no moisture at all. Then grind them and use them as you’d like. You can also add in other ingredients, like onion and garlic powder, salt, pepper, herbs, and more. BOOM! You now have your own personal spice blend. Give it a name! Go sell it for a million bucks! Just don’t forget me if you do! Let me know how it turns out for you! The amounts will vary depending on how much you start with, but the skins from 1 pound of roasted red jalapeno made about 1/4 cup or so of dried seasonings for me. The Nesco is a smaller dehydrator that is perfect for general home use: Nesco FD-75A Snackmaster Pro Food Dehydrator, White. The Excalibur is a larger 9-tray dehydrator that is ideal for larger batches: Excalibur 3926TB Food Dehydrator, Black. I use and highly recommend both of these.
