I've made salsa. I've given away hot peppers to friends. I've made hot red pepper sauce. And I still have lots and lots of leftover hot cherry peppers. Likely I still have 80% of the peppers.
So I decided to do what I did last summer.
I sliced almost all the remaining hot peppers into 1/4 inch slices.
I put them in my dehydrator and it worked its magic overnight. My house smelled like a Tabasco factory and my sinuses were cleaner than they've been in ages!
Here's what the trays looked like this morning after a night in the dehydrator. Nice!
I scooped up one tray at a time and put the dried peppers in my blender.
Look at that gorgeous red hot chili pepper powder!
I purchased all the extra ingredients when they were on sale at CVS last week - 10 for $10. I had to pick up the cumin at Stop & Shop. Here are the amounts I used:
- 6 cups homemade dried Red Hot Chili Pepper Powder
- 1 bottle (=1/2 cup) garlic powder
- 1 bottle (=1/2 cup) onion powder
- 1 bottle (=1/2 cup) crushed red pepper flakes
- 1 bottle (=1/2 cup) dried oregano
- 2 bottles (=1 cup) paprika
- 6 bottles (=3 cups) ground cumin
- 2 cups sea salt or kosher salt
- 4 bottles (=2 cups) ground black pepper)
Compare last year's Hot Chili Pepper (mixture or red and green hot cherry peppers)...
...to this year's Red Hot Chili Peppers (only red hot cherry peppers). What a difference!
I poured all the spices into one very large glass jar and liked the look of my artwork.
And much like the sand art of my childhood, once the granules were shaken, they became one blended mixture of reddish brown.
I can hardly wait to make some tacos, chili or burritos. Yum!
And for those of you not looking to feed a battalion, here are the amounts in smaller quantities:
- 3 teaspoons Red Hot Chili Pepper powder (or just chili powder)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt (or kosher salt)
- 1 teaspoon black pepper