Homemade Chile Powder and Crushed Pepper Flakes

I recently posted about the ornamental peppers I’m growing in pots around the reservation here. Knowing that these small chiles are edible, I lay in wait, kitchen shears and bowl in hand, for the red lovelies to begin to dry out. Then I snipped them off the bushes and put them into my new Waring Pro dehydrator. I set the temp knob on low and put the apparatus out in the garage to work. (I may be slow, but you won’t catch ME pumping humid, capsaicin-laden air into the house. Not again, anyways.)

After a few days the pointed chiles were all dry and crunchy. I carefully nipped off and discarded the stem ends, then divided the feather-light chiles into small storage bowls with air-tight lids. Kept this way, in a cool, dark pantry, they will last for months; at least until I can harvest the next crop.

Using my blender and a half-pint Ball jar, I ground a double-handful of these zesty chiles into a fine powder. As long as this powder isn’t left open for long, it’ll keep its high-power heat for months. I plan to experiment with this powdered chile mix to make my own chili powder. For instance, I plan to start with 3 tablespoons of mild or smoked paprika as a base, then add 2 tablespoons of Mexican oregano. Next up, I’ll add a half-teaspoon of garlic powder. I’ve got some nice cumin seeds, which I’ll toast in a hot, dry cast-iron skillet and grind in my spice grinder. A tablespoon or so of the fresh-ground cumin will do nicely. Finally, I’ll put in a teaspoon of the fresh chile powder, made from the ornamental chiles. When well-mixed, this simple concoction will yield a mild chili seasoning for Mexican dishes, or for sprinkling over hot popcorn.

I’ll experiment by adding other types of paprika, and maybe some other chile powders (commercial and fresh). Onion powder is a nice ingredient to consider. I likely won’t add salt, though, which will make my chili blends different from most commercial mixes, where salt is often the first ingredient. I suspect this chili powder can’t stand much more than a couple teaspoons of the extra-hot powder from the ornamentals, though; my first taste-tests indicate it’s hotter than cayenne…

Enjoy the (Fresh Flakes and Fines) Heat!