Dehydrated Jalapeños (Crushed Jalapeño Flakes)
Make homemade jalapeño seasoning by dehydrating jalapeños and grinding them to a powder. See notes below the recipe for tons of ideas for how to use this jalapeño powder.
Special Equipment
- Food Processor or blender
- Disposable kitchen gloves a MUST when working with hot peppers
- Spice jar or small jar for storage with a tight seal for longer storage
- Food desiccant packets optional but helpful for storage
Ingredients
- 3 pounds jalapeños (or more. 3 pounds of jalapeños make about ½ cup of dried jalapeño seasoning)
- salt, garlic powder, or other seasonings (optional, if you want to experiment with different flavors)
Instructions
- Wash your jalapeños, then slice them in half and remove the stems, seeds, and pith with a knife. You don't have to remove all the seeds if you don't want to—they add spice. Leave some of the seeds if you want to make crushed pepper flakes instead of fine powder. Remove as many seeds as you can if you want to make a milder fine powder seasoning. You might need to shake out or rinse out some stubborn seeds that are stuck inside the peppers.
- Arrange the peppers on the dehydrator tray. You can load the trays up and have the peppers touching, they shrink a LOT when drying. Dehydrate at 130F for 14-16 hours, or until the peppers are completely hard and crunchy without any soft or bendy spots.
- Allow the peppers to cool, transfer to a food processor, and pulse until you reach the desired texture. You can leave the peppers as flakes, or continue processing until you get a fine powder. Optional: try adding other seasonings such as salt or garlic powder to make your own signature spice mix.
- Another option is to use a mojito muddler to make coarse chunks of jalapeño flakes.
- Store in a dark place in a tightly sealed small jar or spice container. Dehydrated jalapeños will last as long as they don't get any moisture in, but they have the freshest flavor for about 3 months.
Notes
Read the blog post for LOTS of tips about how to dehydrate jalapeños where I answer all the common questions.
Use crushed jalapeño flakes on top of pizza, pasta, sandwiches, avocado toast, eggs, and more. Add fine jalapeño powder to soups, chilis, sauces, potato dishes and hash, breadcrumb or flour breading, vegetarian fritters, ground meats, and more. Sprinkle the fine powder on popcorn or other savory snacks.
Nutrition facts are an estimate assuming ½ teaspoon of jalapeño powder per serving.
Nutrition
Calories: 8kcalCarbohydrates: 1gProtein: 0.3gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 474mgPotassium: 55mgFiber: 1gSugar: 1gVitamin A: 482IUVitamin C: 3mgCalcium: 7mgIron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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