Some time ago my neighbor gave me a bag of red peppers. In addition to the jalapenoes I was growing in the Urban Garden, there was no way The Hero and I would eat all of them before they started to mold. Since I am warming up to spicy foods, I decided to make my own ground chili pepper.
The process is really simple. It’s taking me longer to write this post than it did to do the work for it. A note of caution: you do NOT want to try to smell the peppers after you take them out of the oven unless you have clogged sinuses and need to be opened up. And of course, use gloves.
Red Hot Chili Pepper
Turn the oven on the lowest setting. Line a baking sheet with foil or parchment paper.
Snip off the ends of each pepper, split it down the middle and open it. Discard the ribs and seeds if you want less heat.
Place the peppers in the oven for about 20 to 30 minutes or until they are dried and crumble like burnt paper when you touch them.
Add the dried peppers to the bowl of a food processor and pulse 5 to 10 times, depending on how coarse or fine you want your pepper. Place in a container and store in a cool, dark cabinet.