Learn how to dehydrate your chili peppers with a dehydrator and grind them into homemade chili powders. Here is the recipe method, from the author of "The Spicy Dehydrator Cookbook".
Dehydrating your chili pepper harvest is an excellent way to preserve your peppers. You can easily crush them or grind them into powders for use all year long. The method is very simple with a dehydrator. Check out the video below.
What can you do with your dried chili peppers?
Grind them up to make your own chili powder, which is like cayenne powder, or keep them whole and use them as you might use a sun dried tomato. They can be rehydrated with hot water and go great with many chili pepper recipes.
How to Dehydrate Chili Peppers to Make Chili Powders and Seasonings - The Recipe Method
First, wash and dry your chili peppers. Choose only fresh peppers. If they show any signs of rotting, throw them away.
Next, wearing gloves, remove the stems and slice the thicker peppers into rings and thinner peppers in half. Leave them whole if you prefer, but they will take much longer to dehydrate. The gloves are important when working with peppers because the oils from the peppers can burn your skin, and the pain can linger.
Need help? How to Stop the Chili Pepper Burn On Your Skin.
Place the peppers on the trays of the dehydrator. Spread them out evenly so the heat can distribute properly.
Turn on the dehydrator at 135-140 degrees F, or whatever setting your dehydrator recommends.
NOTE: I like to place my dehydrator in the garage because it will release fumes over time and you will notice the odor. Let the dehydrator sit anywhere from 5 hours to overnight. It will very likely take longer than 5 hours, but much depends on the thickness of the pepper walls and how many peppers you're working with.
I personally turn mine on when I go to bed and check it in the morning. The peppers are usually dried by morning, but if not, just leave them in longer until they are dried.
Once they are dried, remove and grind them into a powder using a spice or coffee grinder. Strain out the powder and process the larger chunks until only chili powder remains.
Safety Advice
When working with hotter peppers, including superhots, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. See above.
Need help? How to Stop the Chili Pepper Burn On Your Skin.
Also, the powders are quite fine and may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. Superhot chili peppers, truly, are called superhots for a reason.
Storing Chili Powders and Other Fresh Seasonings
Store the chili powder in baggies or containers, or use as you wish. Keep it in a dark place, like your pantry, for freshness.
How Much Chili Powder Comes from Fresh Peppers?
1 pound of fresh chili peppers will yield about 4 ounces dried pods. Ground down, it should yield 3/4 cup chili powder.
These are the products that I use to dehydrate chili peppers and make blends, and I personally recommend them. They are affiliate links - just an FYI. If you use them, let me know if you have any questions and I can help. Email me anytime.
Try Some of My Seasonings/Powders Made from Dehydrated Peppers
- Homemade Ghost Pepper Powder
- Homemade Cayenne Powder
- Roasted Red Jalapeno Powder
- Citrus Lemon-Lime Salt
- Homemade Chili Powder
- Homemade Spicy Chili Powder
- Steak Seasoning Mix
- Homemade Rib Rub
- Homemade Cajun Seasoning
- How to Make Chili Flakes
- Make Your Own Spicy Salt Blends
- Making Seasonings From Strained Hot Sauce Pulp
- How to Make Hot Sauce from Chili Powders
Mike's Recommended Products
- Excalibur Dehydrator - I use mine all the time. They make excellent dehydrators.
- Nesco Snackmaster Pro Food Dehydrator FD-75A
- For Dehydrating peppers and other foods. - Magic Bullet MBR-1701 17-Piece Express Mixing Set - For Grinding down the peppers for powders.
- For Dehydrating peppers and other foods.
- For Grinding down the peppers for powders.Other Resources
- How to Dehydrate Chili Peppers - A shorter video with a longer discussion on drying chili peppers in general.
- Preserving Chili Peppers
- The Spicy Dehydrator Cookbook - by Michael Hultquist
More About Dehydrating
If you enjoy dehydrating chili peppers and other foods, I hope you will check out my cookbook, "The Spicy Dehydrator Cookbook". It is filled with recipes, information and techniques for making not only homemade chili powders and other spice blends, but recipes for making jerky, fruit and hot sauce leathers, healthy snacks, entire meals and so much more.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
How to Dehydrate Chili Peppers to Make Chili Powder - Recipe Method
Ingredients
- 1 pound fresh chili pepper pods
Instructions
- Wash and dry your chili peppers. Choose only fresh peppers. If they show any signs of rotting, throw them away.
- Wearing gloves, remove the stems and slice the thicker peppers into rings and thinner peppers in half. Leave them whole if you prefer, but they will take much longer to dehydrate. SEE NOTES.
- Place the peppers on the trays of the dehydrator. Spread them out evenly so the heat can distribute properly.
- Turn on the dehydrator at 135-140 degrees F, or whatever setting your dehydrator recommends.
- Once they are dried, remove and grind them with a spice grinder until they are a fine powder. Store the powders in baggies or containers, or use as you wish. Keep them in a dark place, like your pantry, for freshness.
Video
Notes
Nutrition Information
This post was updated on 8/28/18 to include new photos and recipe card. Originally posted on 4/14/14.
Trish says
Hi! I love your website! It is so full of great information and recipes! I am trying to duplicate Taco Time’s hot sauce for my dad. I found a couple recipes that call for the dried arbol peppers. I was wondering if I could use ground instead? Would this affect the flavor? And what is the conversion from a dried pepper to ground? Do you have conversion charts available?
Thanks so much!
Mike Hultquist says
Trish, yes, you can use chili powder instead of the whole pods. I do have a conversion chart, and another page on making sauces from chili powders as well:
https://www.chilipeppermadness.com/frequently-asked-questions/conversions/
https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/
Bruce says
I like to keep shaker containers left over, like old garlic salt shakers, seasoning shakers, etc, that I can clean and remove the labels and fill with my chili powders. I relabel them of course. I keep some in the kitchen so I can season my foods with whatever level of taste and heat I prefer on that food. Thanks for the conversion tables.
Mike Hultquist says
Yes, great way to keep them! I love it. Thanks, Bruce.
Amy says
Hiya! I am a small veggie farmer and grow lots of peppers but have never made a chili powder from them before. I'm so excited to try it! Thanks for this recipe and wish me luck!
Mike H. says
Good luck, Amy! 😉
Jeremy Becker says
I have an older dehydrator and and my ghost peppers are getting a little soft After A-day and a 1/2 of being in there. Is that normal for The peppers to get a little soft but left before all the moisture is pulled out out?
Mike Hultquist says
Jeremy, yes, the peppers soften up until they are completely dried. Your older dehydrator may not be able to keep proper temp, which risks rotting with that length of time. You might invest in a new one.
Bruce says
For me it depends on the humidity. Many times they will get softer, but not always.
JR! says
is there a way to dehydrate without using a dehydrator? Can I put them on a cookie sheet on the BBQ on low or something instead?
Mike Hultquist says
You can use the oven or bbq, but don't go too high of temp or the peppers will burn. No direct heat. Keep the door cracked if you need to with a fan running. Dehydrator is by far the most reliable way.
TonyG says
I'm wondering if you have any suggestions for handling LARGE quantities of peppers - specifically, any tricks to getting rid of the stems? I have literally thousands and it's very time consuming to destem them one by one! So far the most efficient way I've found is to dry them, then snap it off when putting into the grinder.
Michael Hultquist - Chili Pepper Madness says
That's a lot of peppers. I try to make big batch stuff, like jams and chili pastes, that I can freeze. I also dehydrate a LOT of peppers for using as flakes and powders. With thousands of peppers, you might consider selling a product at fairs and such, or giving some away. I don't know of any faster way to get rid of the stems, other than practice. If you learn a new way, please share!
Wondo says
Have you tried a clean, sharp pair of garden hand clippers or snips? They spring open ready for the next cut whereas scissors don't and knives are slow. I don't grow thousands of peppers but often trim herbs and things from stems with garden snips. I put whatever in a bowl and snip. Hold the stem, snip it, let pepper fall into bowl and toss the stem. On a nice sunny day outside it becomes a meditative process AND clean-up is minimal as unwanted bits go back into the earth. Perhaps they even help repel unwanted critters such as the neighbour's cat.
🙂
Bullets are great little machines! I finally learned to let it sit a bit to let the spice dust settle before opening. Cheers.
Clifford Hart says
Hi Mike, Have just made my first & second batches of Datil pepper sauce, following the recipe you put on your site. Have a question: I love the sweetness and fruitiness of the Datil peppers but when I made my sauce, I'm not able to detect neither the sweetness nor the fruitiness and really miss those characteristics. Any suggestions? Am wondering if there's another preservation method that would 'preserve' the missing flavors.
Before I forget, THANK YOU for helping me identify my peppers. Had no idea what they were for most of the several years I have grown them. I freeze most of my crop which does preserve the flavors but they're certainly not as easy or convenient to use as a hot sauce or powder.
Thanks again,
Cliff Hart
Michael Hultquist - Chili Pepper Madness says
Glad to help, Cliff. You can freeze the peppers next time to preserve that natural sweetness, or process the peppers then freeze it for later use. Probably the best way to keep the unadulterated flavors.
Dave says
Thanks for all the info Mike, I am rather new to the game for hot sauces and powders. I am going to be trying the "CAROLINA REAPER HOT SAUCE RECIPE" and you mentioned that if you strain it, then you could dehydrate the pulp. How would you recommend spreading out the pulp in the dehydrator?
Thanks
Michael Hultquist - Chili Pepper Madness says
Dave, just use a spoon to spread out the thick pulp onto dryer sheets, then dehydrate. Works great! Enjoy!
Chris Hall says
This has been life changing for me, it has allowed me to customize the heat level of my food so I can enjoy it to the fullest while my kids can still eat theirs.
I've been making habanero powder, Thai chili powder, ancho powder, jalapeno powder, etc.
Some of my favorite everyday uses are mixing with ketchup or barbecue sauce, adding to nacho cheese, heating up a medium salsa, adding to soup, and so much more.
I wondered if anyone has tips for removing seeds quickly from Thai Chili peppers - I've left in the seeds and taken them out, it is a lot prettier with the seeds out, but it takes me a lot longer than seeding habaneros
Michael Hultquist - Chili Pepper Madness says
Thanks, Chris. Yes, once you get to making your own powders, it's a whole new world. Yeah, the smaller pods are definitely harder for removing the seeds. I often slice thinner peppers in half lengthwise, then dry them. When dried, I can sort of knock the seeds out far more easily. Let me know if you try it. Glad to be helpful!
Donnie McClellan says
Loving your website and getting ready to make some sauces and dry mixes. Question, I see conflicting info out there on grinding dried peppers. I have, cayenne, serrano, salsa, jalapeno, anaheim, pablano and habanero all dehydrated and ready to grind. Whats your take on leaving seeds in or not? I opened a poblano and the seeds had a mold looking material on one of them so I was kind of scared to grind them without checking. I'm assuming the smaller peppers will grind with seeds in but not sure what to do with the larger ones. Any advices will be appreciated!
Michael Hultquist - Chili Pepper Madness says
Thanks! Donnie, some people find the seeds bitter when ground, but some people love them. Also, they can affect the resulting color, adding tiny white flecks in the otherwise vibrant color of the powder. I usually remove them, but you can keep them if you'd like to. It's not a big deal if you miss some. However, if they are moldy, I would closely inspect the rest of the pod for any growth. That's not good.
nikita says
Just discovered your site- love it! One question please- when chilis are only going to be used for grinding into powder, should I remove the skins? Or is there heat and/or flavor in the skins too? Thx!
Michael Hultquist - Chili Pepper Madness says
Thanks, Nikita. I do not peel the peppers. You'll get good flavor and nutrients from the skins. Let me know how it goes!
Daniel says
Hi Michael, love your site. Question for you. I dehydrated some cayenne's and ground them up in a coffee grinder, but one of the peppers was slightly green and wasn't all the way dry. It made my cayenne powder slightly gummy and not fully dry.
Can I just put the powder in a ramekin and put it back in the dehydrator? Or what would you recommend?
Michael Hultquist - Chili Pepper Madness says
Daniel, yes, you can dehydrate the powder until it fully dried.
Erick D. Felt says
I'm new, how would dry peppers with your stove or smoker?
Michael Hultquist - Chili Pepper Madness says
Erick, check out this page on dehydrating peppers: https://www.chilipeppermadness.com/preserving-chili-peppers/dehydrating-peppers/
Marilyn Appezzato says
What a wonderful website! Thank you! My question is about Ancho chili powder. I bought a bag of Ancho dried peppers, cut them open, removed the seeds and stems, then roasted them over low heat in a cast iron skillet for about 3 minutes. Could these dried Anchos have been roasted in an air fryer? What temp and how long?
Love your website!
Michael Hultquist - Chili Pepper Madness says
Thanks, Marilyn. Yes, you can toast dried pods in the air fryer and even in a toaster oven. You don't need long, only a few minutes, to loosen up the oils. Not sure about temp with an air fryer, but 350 degrees F is good.
Lee says
How can I store my Datils until I have enough to dehydrate or make sauce? My first harvest today yielded only four small peppers.
Michael Hultquist - Chili Pepper Madness says
Lee, you can keep them in your vegetable crisper usually for a week or two, but if you think you need to keep them longer, you can either dehydrate them on their own, or freeze them until they are ready for dehydrating or sauce making. If you freeze them, thaw them before drying or making sauce. Let me know they turn out for you.
Chris says
Great site!
Do you know if an air fryer or the Nuwave infrared oven can be used to dehydrate or dry hot peppers?
Thanks!
Michael Hultquist - Chili Pepper Madness says
Hi, Chris. I have not tried this, but suspect it could work! Curious.
Patsy says
I've made Cayenne powder which I love. Any suggestions on keeping the color from 'fading' over time?
Michael Hultquist - Chili Pepper Madness says
Hi, Patsy. It will naturally lose color, but you can better protect it by storing it in a sealed container and keep it somewhere where the sun and light can't get to it.
Tammy Buford L Wimp says
Tammy again- I neglected to explain the chili mix in my prior question. I have already roasted and made my chili powders. About 5 lbs of each. I don;t believe I explained it correctly before. Now I was wondering if I use the same ratio of each for the mixed powder. Sorry- and thanks again! Tammy
Michael Hultquist - Chili Pepper Madness says
No problem, Tammy. Yep, see my previous response. In the end, it's really about personal tastes so you can mix and match as you see fit. You might experiment with some, make a few different batches of chili with different seasoning ratios and see which tastes better. Great way to land on the perfect blend. Let me know what you wind up making. Enjoy!
Tammy Buford L Wimp says
I lam fairly new to your site- have no idea why! It is awesome. I have been playing around with making chili spices and seasonings. You have helped me create many great ones! I am making chili powder to give as gifts, so I am attempting to make a base chili powder that is middle of the road for those that don't always like it as hot as we do. I have decided to use a mix of ancho, california & gaujillo. I intended to mix these equally into thirds. I then realized it takes quite a bit more guajillo peppers to make the same amount of powder. Does this mean I should use less to get a good mix or would you suggest even amounts? I sure appreciate your thoughts! Thanks in advance. Tammy
Michael Hultquist - Chili Pepper Madness says
Hi, Tammy. Thanks! Glad you found my site. I would personally say to go with your tastes on the overall mix. If you feel it needs more or less guajillo, go for it. I personally LOVE guajillo so would likely opt for more. The choice is yours! In the end, I would just try to make sure one type doesn't dominate the entire batch. As long as you have a nice, flavorful blend.
David says
Our Excalibur makes quick work of dehydrating large batches of jalapenos at a time and our Blend-Tec blender does a fine job of turning the dried peppers into nice powders. Thanks for the great recipe!
Michael Hultquist - Chili Pepper Madness says
Yes! Thanks for input, David!
Harald says
I just made Habanero Powder and it really packs a punch, but some of the thicker parts were not completely dehydrated when i ground them up in the spice blender. There are some slight clumps and I think i should dehydrate them further to prevent mold. What is the best approach? Just spread the powder out on a tray and put it in the oven at low temperature?
Michael Hultquist - Chili Pepper Madness says
Harald, yes, you can just dehydrate again, or pick out the clumpy parts. Try pushing it through a sieve.
Bill Morash says
I have found that blenders do a better job of grinding chilies than a spice grinder even if not completely dried. Especially if you have lots. The best thing is, a narrow mouth Mason jar screws into the bottom of the blender.
Larry Pepperhead says
I just completed my first batch of previously dryed habanero into powder. These peppers were raised and dehydrated about 4 years ago, they have aged sealed in heavy plastic bags then placed in a oak barrel THESE ARE THE HOTTEST PEPPERS!
I would say the aging DEFINITELY made them hotter.
I used a cast hand crank spice grinder bought on Amazon used for pepper corns and hard spices.
It is the absolutely best just grind soft and grind again.
Kathryn says
My rating is actually just on dehydrating peppers period. I have been doing it for years and make all my own chili powders. I have gotten so bad that I now have one dehydrator for peppers I smoke (like the red jalapeños currently being turned into chipotles as I type) and one for all other stuff. I live in Michigan and have NEVER had a crop of peppers like this; saw this site for some additional ideas on what to do with them! Habaneros, ghost, Serrano, jalapeños, cayenne, hot green chili..have made lots of jellies, powders, fermenting ghost for a hot sauce...thanks for all the other ideas I am finding!
Michael Hultquist - Chili Pepper Madness says
Thanks, Kathryn! I appreciate it!
Charlie says
Hello. This is exactly the process that I have used for many years now. This season I have processed well over 300 large fruits, a combination of habaneros, carolina reapers, trinidad scorpions, and ghosts. I only have a few plants this year however the weather in eastern Iowa has been just about perfect for abundant growth. Sometimes I grind them in a blender too. Thanks for the great article.
Michael Hultquist - Chili Pepper Madness says
That's great, Charlie. Thanks for commenting. Yes, I love this technique and am never wanting for seasoning blends. I love it!
Marshall Reagan says
if you have joint pain , just rub a little oil on your hands after cutting your peppers & thenrub it on your joints to get the benefit of the capsacin . it helps relieve the pain.
Michael Hultquist - Chili Pepper Madness says
Thank you, Marshall. An interesting tip!
Rebecca says
Have you tried making powder from Chili Cobanero Pods?
Michael Hultquist - Chili Pepper Madness says
Rebecca, no, but the process would work for them the same. Let me know how it turns out for you.
Matt says
Love your site. I made your pineapple-habanero sauce the other day and it's a big hit! This past weekend I smoked the last of the jalapenos and anaheims from my garden for 3 hours at 180 deg F, (split in half, seeds in). I then put the smoked peppers into the Nesco dehydrator (same model as your link above), which took up 3 of 5 trays. Surprisingly, it took 26 hours to dry the peppers in the dehydrator at 135 deg.F to the point where they snapped when bent. Maybe they were just thick-fleshed jalapenos??? Other than the smoked chili smell that permeated the house for the better part of 2 days, it was no big deal. I was just surprised how long it took... Anyway, thanks for sharing your wisdom and experiences!
REPLY: Thanks, Matt! There are a number of factors that can affect your drying times, such as humidity levels, temps, pepper thickness, etc. I've had some batches take that long. Glad it worked out! -- Mike from Chili Pepper Madness.
Angela says
Have you tried making powder with Carolina Reaper peppers?
REPLY: Angela, yes, it works great. You can do this for any pepper. -- Mike from Chili Pepper Madness.
D says
I know your comment was from last season, but for anyone reading it ...
You're going to want to invest in nitrile gloves and at least a mask, if not a full respirator and goggles when doing this to ghost, scorpion, etc. The powder from the spice grinder is very fine and gets into the air REALLY EASILY. Taking the lid off of the spice grinder releases some of the super fine particles into the air. You WILL be coughing and have burning nasal passages and eyes if you aren't wearing protection!
Michael Hultquist - Chili Pepper Madness says
Yes, safety is very important when working with superhots. I always advise to wear gloves at a minimum. A simple mask is not a bad idea, or at least work in a well ventilated room.
Anthony Bucci says
Hi Mike I have a question I have in the past made chili powder and flakes using a hydrator but now I want to try and get that smoky flavor can I dry them in a wood burning stove by smoking
REPLY: Anthony, you can smoke them and then finish them in a dehydrator. That works well. They can be dried right in the smoker, but the dehydrator will work great. -- Mike from Chili Pepper Madness.
John Jinkins says
Mike, thanks for this inspiring and educational video. My wife is from Mexico and we live in the D.C. area where there are many Hispanic stores. In her country and our local stores they sell whole dried poblanos as 'chili ancho' with the seeds retained within. Do you think we could dry whole poblanos in the Nesco?
REPLY: Thanks, John. Yes, you can dry whole poblanos, though it will take much longer. You might consider cutting slits into the sides to the air can move through more easily. They might have a hard time fitting in a Nesco, but you can do it. -- Mike from Chili Pepper Madness.
jeff palmer - from greenfield Wis says
For x-mas I got a Nesco FD-37 What a super gift! I used to dry them in the oven (with mixed results - mostly bad)
Then it was the microwave - on low for 20 min
And now the dehydrator is the way to go and you got all the pepper flavor! Love doing orange habs slice in there
REPLY: Nice! I LOVE my Nesco. And my Excalibur. -- Mike from Chili Pepper Madness.
Amy Hanna says
I am so glad I stumbled upon your site! VERY helpful, intellectual and fun to watch. Pluggin' in the dehydrator right now for my first batches of Chocolate Habenero, Scorpion, Carolina Reapers, Habeneros and Jalepenos! Can't wait to stock the pantry.
Don Coach Cocheo says
After dehydrating and grinding the peppers, what can be used to prevent the powders from caking in the storage container?? I did the whole she-bang but i find the powder is almost immediately caking. Also, how long will the powders be good for? BTW, I did this process in very low humidity conditions.
REPLY: Don, much of this has to do with moisture and humidity, though powders can cake up. You might try adding in a few grains of rice or beans to help soak up any excess moisture. The powders last indefinitely, but will lose potency over time. -- Mike from Chili Pepper Madness.
Christy says
Should I let the peppers mature fully before trying to dry them? I have a Nesco, also, but wondered about air-drying some whole.....
REPLY: Christy, it is best to let them mature for the overall flavor. -- Mike from Chili Pepper Madness.
Annie Leos says
So do you remove the seeds? Or do you make the powder with the seeds?
REPLY: Annie, most of the seeds fall out after dehydration and fall to the bottom, but the seeds can be used in the powder, as long as they disintegrate enough. Everything that doesn't grind down properly is sifted out. -- Mike from Chili Pepper Madness.
Carolyn Gaylord says
This is my first try at making Hot Sauce. The recipe said to use pepper flakes, and oil so I put that together, then I found othervariations with salt and powdered garlic, ground dried onions and parsley. I added these and now I'm wondering if I should have ground the pepper flakes and can I blend this mixture in the blender, will it grind up the pepper flakes (there are also seeds)
REPLY: I think it should be fine, Carolyn, though yes, you can try a food processor or blender to get a better consistency. Also, try a strainer to get out the larger bits if they bother you. -- Mike from Chili Pepper Madness.
joybee says
I love that pile of chili peppers! I love real chili powders.
John says
Just started growing my own hot peppers last year and this year had a fair crop of Habs and Ghosts. I like the idea of dehydrating and turning into a powder to use. My question is for making hot sauces, it is better to use these powders or to use fresh or frozen pods? I'm trying to decide if I should preserve what I have by leaving them frozen or to dehydrate and powder.
Thoughts - frozen whole or powder into recipes like your pineapple/mango ghost hot sauce?
REPLY: Hey, John. Fresh is always best for hot sauces. You'll get all the body of the pepper in the sauce. You CAN make sauces with powders, but then you'll need other ingredients to fill out the sauce, like onions, fruits, etc. Also, you can certainly make sauces from frozen peppers. I hope this helps! -- Mike from Chili Pepper Madness.
Fred Rivard says
Mike, can I dehydrate my jalapeños after they have been frozen. Thank you.
REPLY: Fred, YES, you can dehydrate frozen peppers. Just thaw them first, though they could take longer. - Mike from Chili Pepper Madness.
art Behne says
I have a huge chili Rocoto ( Monzano) pepper plant that's 12 years old which produces around 10 gallons of peppers every year1
Have made many different hot sauces that are absolutely the best that I have ever tasted .I have plenty of seeds .Just send prepaid envelope
I am looking for any recipes using same for hot sauces so let's trade??
Donald Hoggard says
don't know if your offer is still in effect, but if so, I would like to get some seeds. I grow every kind of chile that I can find and would welcome the opportunity to try the Rocoto. Thanks for your consideration.
Mike from Chili Pepper Madness says
Ann, yes, we use Thai peppers. You can search the site. You can certainly dehydrate them and turn them into powders as well.
Anne says
Do you ever do Thai chili peppers? We have a small crop of them this year. They were fun to grow but now we're not sure just what to do with them!
Barbara says
I bought a Nutribullet - the Magic Bullet's new big brother - for just this purpose. The Nutris come in 600 watt, 900 watt, and 1700 watt versions now, so they grind anything to fine powder much, much better than the old Magic Bullet. I dehydrate and make make lots of my own powders mixes like chili powders, onion powder, garlic powder and tomato powder, which is SOOO much better to have than tomato paste.