We went a little overboard with pepper plants this year and have an abundance of peppers. We have peppers of every variety- bell peppers, hatch green chiles, jalapeños, pepperoncini, Carolina reapers, Anaheim, piñata blend, and cayenne peppers. The last few weeks have been incredibly hot and our peppers are loving it! In an effort to preserve as many peppers as possible I decided to try smoking them to make smoked paprika and crushed chili pepper flakes. The recipe is super easy, it just takes time.
Types of dried peppers:
There are many types of dried pepper spices/seasonings. I’ve found that many peppers can be substituted in making dried powders and flakes. Just keep in mind your spice preference. You can adjust the spice by removing the seeds and ribs from the peppers. If you are working with hot peppers or you aren’t sure how hot they are, I recommend wearing gloves.
Fun fact- during my research on what peppers I can use to make each type of seasoning I learned that the spelling “chili” powder is typically used for a blend of peppers and other spices and “chile” powder is typically used for single ingredient spices.
Chili Powder: A versatile blend often made with a mix of ground chili peppers, like poblanos or Anaheims, along with added spices like cumin and garlic powder for depth and warmth.
Cayenne Powder: Pure, fiery ground cayenne peppers, known for their sharp heat and vibrant color, perfect for adding intense spice to dishes.
Paprika: Made from dried, sweet or mildly hot red peppers such as poblano or bell peppers, paprika can range from sweet to smoky and is commonly used for its rich red color and mild flavor.
Chipotle Powder: Made from smoked and dried jalapenos, chipotle powder has a distinct smoky flavor with moderate heat, ideal for adding depth to marinades, sauces, or meats.
Crushed Pepper Flakes: A mix of dried and crushed peppers like jalapenos or Anaheims, often with seeds for added heat, perfect for sprinkling on pizzas, pastas, or savory dishes for a kick.
How to make smoked chile peppers:
- Wash and dry peppers. Remove stems.
2. Cut lengthwise and remove seeds depending on your spice level preference. I removed seeds from half of my peppers for paprika.
3. Arrange peppers in a single layer on a grill rack or mesh rack to keep them from falling through the grill grate.
4. Set your smoker to smoke (160-200) and smoke peppers for about 3 hours, turning as needed.
5. Remove peppers once they are dried thoroughly. They will crack when you pinch them.
6. After 3 hours increase your temp to around 250 and continue to cook until all peppers are dried.
7. Once dried hand grind them in a mortar and pestle or grind them in a coffee grinder depending on your texture preference. If using a coffee grinder it’s best to crumble the peppers slightly to ensure they move through the grinder properly. To clean the grinder you can run rice through it to help loosen stuck pieces and powder.
8. At this stage you can add in other spices such as garlic, cumin, salt, onion powder. You can also make taco seasoning (will link to my recipe soon!).
How to store chile powders:
I usually store my chile powers and flakes in my spice rack and/or cabinet. If I have more than what fits in the spice jar I will store the remainder in the freezer.
Airtight Containers: Keep them in airtight glass jars or containers to prevent moisture and exposure to air, which can reduce potency and flavor.
Cool, Dark Place: Store the containers in a cool, dark spot, such as a pantry or cupboard, away from direct sunlight and heat, as light and warmth can degrade the quality and color over time.
Label and Date: Label your containers with the type of powder or flakes and the date they were made, so you can keep track of freshness.
Avoid Moisture: Ensure your containers and scooping tools are dry before each use to prevent clumping and mold growth.
Freezing: Great for long-term storage if you have large quantities and want to maintain their freshness beyond what pantry storage allows.
Properly stored, homemade chile powders and pepper flakes can retain their flavor and potency for up to 6-12 months in a cool dark place and 1-2 years in the freezer, however, they might lose a bit of their aroma over time.