Habanero Heat Wave: Homemade Chili Powder & Flakes | Ultra Spicy Edition
Take on the challenge of transforming habanero peppers, known for their blistering heat of 300,000 Scoville units, into homemade chili powder and flakes.
Equipment
- 1 pestle and mortar
- 1 Dehydrator
- 1 pair of gloves
Ingredients
- 2 kg Habanero chilies
Instructions
- wear a pair of gloves
- remove the stems from the chilies
- cut them in half
- using the back end of a teaspoon take out the seeds
- once all chilies are cleaned add them on the tiers of your dehydrator with the skin side facing down
- set your dehydrator temperature at 50℃-122 ℉ for 30 hours
- wear a pair of gloves, remove the dry chilies from the trays and place them in a bowl
- remember to wash the trays thoroughly before you use it for anything else because they're full of chili oil
Chili Powder
- split the chilies in half and add them into your spice grinder
Chili Flakes
- take your pestle and mortar and add the rest of the chilies
- using the pestle smash the chilies
- transfer them in glass bottles and store them in your spice rack