HOW TO MAKE CHILI FLAKES

Learn how to make chili flakes from fresh chili peppers with this easy recipe. This spicy seasoning is great for adding warmth to foods.

Ingredients

1 kg chili peppers (fresh) 35 ounces (or as many as you want)
water

Instructions

Properly rinse all the chili peppers with running water. Dry thoroughly with a tea towel.
Once the peppers are dry, begin the drying process. If you prefer a milder flavor, slice them in half lengthwise and remove the ribs and seeds from the peppers. If you want a spicier result, leave them in.

Dehydrator drying:

A dehydrator is the quickest way to dry chili peppers but requires special equipment. As all dehydrators are different, it is important to use your manufacturer’s instructions for these specific settings. For example, most recommend placing the chili peppers in a single layer on the dehydrator racks and employing approximately 125 to 140°F (52 to 60°C) for 6 to 8 hours.
The time needed to dehydrate the peppers depends entirely on their size, juiciness, and freshness. The peppers should be dry and crispy at the end of this process.

Oven drying:

Using an oven is another relatively quick method taking only a few hours to dry your chili peppers. Preheat the oven to its lowest setting, usually between 170 and 200°F (77 and 93°C). If your oven doesn’t go that low, prop the oven door open slightly to help regulate the temperature.
Line cookie sheets with parchment paper, place the peppers on top in a single layer, and put them in the oven. Check the peppers every 30 minutes to ensure they are not burning. It usually only takes a few hours to oven-drying peppers.

Air drying:

This is the simplest way to dry chili peppers and requires no special equipment. It takes the longest time, so plan if you choose this route.
Simply string your whole chilis with a needle and thread, leaving a bit of space between them, and then hang them in a warm, dry place out of direct sunlight. A covered porch often works well.

Making chili flakes:

The first thing we will do is break off the green tips and discard them. You now have a few options to transform your dry chile peppers into chile flakes.
USE A MORTAR AND PESTLE: This is the most traditional way and will give you more control over the size of your crushed red pepper flakes. Remove the green tips and place the dried peppers in the mortar. Grind them with the pestle until they’re the desired consistency.
USE A PLASTIC ZIPLOC BAG: Remove the green tips and place the peppers in the bag, then simply crush them with your hands. This is the simplest way of making chilli flakes, but it does result in uneven-sized pieces that may not suit your needs perfectly.
USE A FOOD PROCESSOR OR SPICE GRINDER: This method is much easier and faster but gives you less control over the final product. Remove the green tips and add the dried peppers to the food processor or spice grinder and pulse until they’re the desired consistency. Be careful not to create a fine powder by processing or grinding too much if you intend to use flakes instead. Using a coffee grinder is another option.

Storing chili flakes:

Store in an air-tight container or mason jar in a cool, dry place like your pantry for a shelf life of up to six months. They can also be stored in the fridge or freezer if you want them to last even longer. Be sure to label your container or freezer-safe bag with the name and date.

Notes

Making chili flakes is very simple, but before handling the peppers, wear gloves. This protects your skin and prevents future issues like accidentally rubbing your eye with a spicy finger.
1 serving = ½ teaspoon
total yield: approximately ½ cup

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition