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What do we do with all these dried peppers?

September 27, 2011

Yesterday The Gardener brought an abundance of peppers into the kitchen including Anaheims, cayennes, and Thai chilis.  The food dehydrater did its work overnight, and the peppers came out  a leathery kind of dry.  To finish them off with a final roast and dry, we gave them an hour in the oven at 200 degrees.  

As it happens, the Anaheims did not become hot pepper flakes, as planned.  That honor went to the Thai and cayennes.  A few pulses in the food processor, and voilà, red pepper flakes.

The Anaheim chilis spent a little longer in the food processor to become a nice powder.  This chili powder can be used as is, or you can mix it with powder from other chilis to make a custom chili powder.

Advice – Throw out last year’s powder or chili flakes.  Fresher is better.

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