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Sep 22, 2009 01:10 PM

Jalapeño powder

I had to buy an entire pint of jalapeños at the farmer's market last weekend, even though I only needed one or two.

Not wanting them to go to waste, I washed the rest and cut them into a small dice, gave them a spin in the salad spinner, then stuck them into the toaster oven on dehydrate for a couple of hours.

Once dry, I put them into my a coffee grinder (the spare one I use for spices) to make a powder Now I have a jar of jalepeno powder that I can use for various dishes. Today I'm doing red beans and rice, and I put a teaspoon into my onions/peppers/garlic when sauteeing them.

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  1. Great idea!! Maybe next time, roast them, and then dry and grind! I want to try this!

    1. Interesting. I did not think it would work. I"ll try it. Like you, I generally have to buy more jalapenos than I can comfortably use at one time.

      1. Wow, things are different in various regions, in San Diego, I can go to the store to by just one, but I also have them in my garden.

        You could take out the seeds and vein, and fill it with herbed cream cheese or goat cheese, chill well. dip in flour, egg and then bread crumbs, stuff crumbs in the hole and fry until crispy.

        3 Replies
        1. re: normalheightsfoodie

          I could have bought just one at the store, but at the market they were sold by the pint. It was only a buck, but i hate to toss out food.

          1. re: JonParker

            After your post I went to my garden and picked a few and made poppers.

          2. re: normalheightsfoodie

            I have never been able to get the coating or batter to stick to the jalapenos, the skin seems to glossy (both home grown and store bought) how do you do it?

          3. I'm planning to do the same with "Chocolate Habaneros". I have a plant/bush, and can barely use even one at a time!

            4 Replies
            1. re: Shrinkrap

              I did the same thing with a plastic bag of habaneros today. Good lord. If you do this, wear gloves to handle them and consider a gas mask. At the very least make sure your windows are open.

              I'm not sure I'll try this again. The powder is good though -- powerful but good.

              1. re: JonParker

                Ohh! I did mine outside while I smoked the last pork shoulder......

              2. re: Shrinkrap

                Chocolate habaneros? Haven't heard of these. Tell me more, please.

                1. re: lgss

                  "Based on the Habanero Chili Database: “The notorious & viciously hot Chocolate Habañero ranks among the deadly few at the top of the heat scale registering upto 450,000 scoville heat units. Indeed the Chile Pepper Institute of New Mexico State University reported that the Chocolate Habanero Chile was the hottest chile pepper they had tested."

                  I think mine is actually " Jamaican Hot Chocolate"


                  Halfway down the page on this link...


                  Just a different color on this one.....


                  One more opinion...


              3. You can also freeze them whole and grate them with a Microplane into whatever you're cooking.