- Hot peppers (cayenne, jalapeno, etc. — any variety will do)
Cut the stems off your peppers. Slice large peppers (like jalapenos) in half. Small peppers don’t need to be sliced. Be sure to wear gloves to protect your hands from the Capsaicin.
Load your peppers into a dehydrator.
Dry for 24-72 hours. The peppers will feel leathery and bone dry when they’re done.
Use a spice grinder to grind your peppers into a fine powder. Work in batches until all of your peppers are ground. Let the dust settle before you open the lid, so you don’t inhale pepper powder.
Store your hot pepper powder in an air-tight container. Shake the jar once a day for the first week to evenly distribute any remaining moisture.
Use in place of the cayenne pepper powder called for in any recipe.
Consider using a designated spice grinder for grinding hot peppers, so your coffee doesn’t end up tasting like hot peppers.
You can also dry smaller hot peppers by stringing them up in a warm, dry room for three weeks or so. Just use a needle to feed a string through their stems.