Sep 6, 2012

Jalapeño Powder

Jalapeno Powder

There I was, six months after starting Project Jalapeño, having more of those green little suckers than I could eat in a lifetime. After all the work I put into growing them, I sure wasn’t going to let them go to waste, so I thought of ways to keep them.

I already froze a batch—chopped and whole—but quickly found they get a little mushy upon thawing. No biggie, you won’t even notice that in soups or stews, but surely there had to be more ways? And there are.

I ordered a very cheap dehydrator and put it to the test.

I picked a batch. Carefully and thoroughly I washed and dried them.
Jalapeno Powder

Removed the stems, cut them in half and placed them in the dehydrator.
Jalapeno Powder

I was so glad I decided to let them dry in the storage shed we have in the back yard, because they gave off very pungent fumes. Wouldn’t have been a happy camper had I had that smell in the house.

That was all. I gave them 12 hours to dry and here’s how they came out.
Jalapeno Powder

I left the seeds in because I like it spicy. That way I will also need less to give a dish a nice kick.

Gave them a quick medium to fine grind in my spice mill. It came out perfect!
Jalapeno Powder

If you cut them by hand or use something like a slap ‘n chop, you get jalapeño flakes. This time I decided to turn them into a powder, but next batch will be flakes.

Here’s a batch of green chill peppers I dried and cut by hand. I can buy dried red chill flakes, but never saw their green counterparts.

Here’s a mix I made of red and green Jalapeños combined with dried red onion flakes in the slap ‘n chop. Flavour is phenomenal.

Imagine all the things you can do with spicy, flavourful jalapeño powder. I’m going to make a few really amazing seasonings with this, I’m sure, starting with Jalapeño salt. It will also be great for sauces, dressings, stews and sprinkled over dishes as a finishing touch.

Think I’ll smoke the next batch before dehydrating them. Can only imagine how good that will taste.
Jalapeno Powder

Tip: add jalapeño powder to Hidden Valley Ranch Seasoning. It’s a fantastic combination.

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    1. 1


      Yvunke on Sep 6, 2012 @ 10:14 am Reply
    2. 2

      So creative-I love it!

      Bree on Sep 6, 2012 @ 3:54 pm Reply
    3. 3

      What the heck is a “slap and chop”?! I dry things in my oven because I don’t have a dehydrator, but have been thinking for years I really should get one – are you totally glad you did?

      Cooking with Michele on Sep 6, 2012 @ 3:57 pm Reply
      1. Check my comeback burger… using one of those chop thingies there!

        I love it. Gonna dry a few more batches this week and will make my own herbed dried tomatoes as well.  

        Kay on Sep 6, 2012 @ 4:04 pm Reply
    4. 4

      I have seen this powder sold in Hispanic markets in New Mexico. Adds a nice kick to so many things.
      I have never made it, but my mom used to spoon jalapeno jelly (not jello, but jelly) over a block of cream cheese on a plate and serve it with crackers for a snack. The cream cheese cuts the heat a bit and makes it spreadable and yummy.

      Bridget on Sep 6, 2012 @ 8:43 pm Reply
    5. 5

      Is what we call in the USA a rough chop the same as your slap and chop??

      Kathy on Sep 7, 2012 @ 3:16 am Reply
      1. Actually, the slap ‘n chop is a US item. The one I use is Oxo chopper.

        Kay on Sep 7, 2012 @ 10:08 am Reply
    6. 6

      Interesting.How long would a mix last?Would it need refrigeration?

      Jack on Sep 7, 2012 @ 11:04 pm Reply
      1. You have to handle it the same as you would, say, dried chili flakes or other dried spices. Just store it in the kitchen cabinet and it will last you quite some time :)

        Kay on Sep 8, 2012 @ 7:53 am Reply
    7. 7

      Okay.  I know exactly what you mean.  I just did not know that is what it is called.  Thanks for taking the time to answer my question.  Have a blessed day, Kathy

      Kathy on Sep 8, 2012 @ 12:35 am Reply
    8. 8

      A dehydrator… I need one! Spend 2 hours at the Makro looking for dried onions. I want them to make onion soup mix, so I can use that to make my grandmothers ‘bali balletjes’ recipe ;-) (I don’t want to use prefab onion soup mix)
      Ok, I can also dry the onions in the oven… ;-)
      Anyway: sprinkle some of the jalapeño powder over some popcorn while it’s still hot and give it a good toss. Delicious!
      I did that last week with some chipotle powder I brought with me from California.

      Ellen on Sep 9, 2012 @ 11:45 am Reply
    9. 9

      morning Kay..may i dehydrator look like?..picture please! without dehydrator..can it be dry place is very..very hot n humid

      normah on Sep 10, 2012 @ 1:03 am Reply
    10. 10

      I’ve dehydrated hot peppers but never powdered them….great idea!   I also have made powders out of my dehydrated garlic and also with tomatoes!   The tomatoes add a nice flavor to chili, soups, pizza sauce….whatever.  Try it, I bet you will love it too.

      coleen on Feb 3, 2013 @ 12:15 am Reply
      1. Me, too! I season the tomatoes, dehydrate them and then powder them.

        I made a focaccia last week and before baking it I sprinkled a mix I made from powdered tomatoes, onions and jalapeños on top of it.. added a bit of coarse sea salt.

        It was out of this world. 

        Kay on Feb 3, 2013 @ 8:47 am Reply
    11. 11

      Penzey’s sells jalapeno flakes, but now that I have a dehydrator, I’m making my own and I love them!  We eat a lot of homemade salsa with our TexMex cuisine, and the flakes are fabulous to have on hand all the time.   I’m also going to flake some sweet mini bell pepper slices I dehydrated.  I think they’d be fantastic on some good Italian bread with olive oil and balsamic vinegar.  I also have powdered tomatoes for instant tomato paste!  How did I ever get along without a dehydrator all these years?

      Barbara on Mar 23, 2013 @ 9:19 pm Reply
    12. 12

      What temperature did you use?

      Corvi on Nov 30, 2013 @ 9:46 am Reply
    13. 13

      We do this with our peppers too….we have had a few bumper crops and were swimming in them. My husband loves a blend of jalapeno, cayenne and habenero…a little goes a long way. ;) 

      Jessica on Feb 27, 2014 @ 3:24 pm Reply
    14. 14

      after they are dry can I jar them up and process in a water bath for long term storage?

      Judy on Jul 27, 2016 @ 6:50 pm Reply

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