This stuff is amazing! It will have your parent-in-laws falling in love with you and your cooking. It has just the right amount of heat without being overbearing. It adds a fantastic flavor to just about anything (Daniel even tried a sprinkle of it on a peach).
Ingredients
- Approximately 15 jalapeños
Directions
- Rinse the jalapeños in water and then slice into 1/4 inch slices and include the seeds.
- Place in single layer on dehydrator racks.
- Dehydrate on 120-125ºF for about 36 hours. They are done when the white pith is dry. You might need to pull the pith apart to make sure it is dry.
- Blend in NutriBullet or spice/coffee grinder.
- Store in air-tight container and enjoy. Peppers lose potency with time so this powder is best within first 3 months. Can store in mason jar for 1-2 years.
Notes:
- We use an Excalibur dehydrator. It’s simple and does a fantastic job.
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