Homemade Chili Flakes
Fresh chili peppers are gently dehydrated at low temperature and then coarsely crushed. The result is aromatic chili flakes with intense heat and vibrant color. They are perfect for seasoning meat, pizza, and sauces.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Wash chili peppers thoroughly and dry them well. Remove the stems and halve the peppers lengthwise. For milder flakes, remove the seeds and inner membranes.
Dehydrating
10-14 hoursPlace the chili halves cut-side up on the dehydrator trays. Set the dehydrator to 55-65 °C and dry the chilies completely until they are brittle and crackly.
Processing
10 min.Crush cooled chilies coarsely in a mortar or spice grinder. Optionally mix in a little sea salt. Store in airtight jars in a cool, dark place.
Pro Tip
Dried chilies are ready when they crumble easily between your fingers. It is best to wear gloves when processing them.
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