Giant Thai dragon peppers
Homemade crushed red pepper is easy to make and a delicious addition to any spice cabinet. A common seasoning in Italian restaurants and pizzerias, the homemade version is superior in every way to the mass-produced spices in stores and restaurants. With the option of choosing your own peppers, a wide variety of flavors and heat levels are possible.
Instructions
1. Choose the hot, red chili peppers you wish to use. Any one of dozens of varieties may be used. A mix of types will yield a very complex and rich flavor. Use milder types such as garden salsa, mild jalapeno, aji dulce #2, Dutch, Georgia flame or any other mildly hot pepper for a mild result. Use peppers of increasing heat for a hotter result, such as habanero, tabasco, cayenne, Scotch bonnet, Thai dragon or pequin. For the best flavor, use a mix of hot and mild varieties. Use only peppers without blemishes and in perfect condition. Peppers should be picked with the stems on them.
2. Dry the peppers with the stems still on them in a food dehydrator for 24 to 48 hours or until very dry and crumbly when bent between the fingers.
3. Over a large bowl, remove the stems from the dried peppers and place the peppers into the bowl. Discard only the stems.
4. Place the dried peppers into the food processor. Fill the food processor with whole or roughly broken dried peppers. Pulverize the peppers until they are all broken up into flakes no larger than 1/16 inch or so. If desired, peppers may be ground by hand in a mortar and pestle but this is very time-consuming. Pour the pieces into clean glass canning jars for storage. This homemade crushed red pepper will keep for months in a cool, dark, dry place.
Tags: dried peppers, food processor, peppers into, Thai dragon, with stems
