Jalapeño Powder

Ingredients:

Jalapeños

Directions:

Wash the jalapeños in cool water. Then pat them dry with a paper towel.

Cut stems off the peppers with a sharp knife.

Next cut the peppers in half lengthwise, remove seeds and discard them. TIP: For a spicier powder, you can cut into standard slices and leave the seeds in.

Lay peppers in a single layer on your Excalibur® dehydrator tray with the cut side facing up. The peppers should not touch each other.

Dry at 46°C for 20-24 hours, or until they snap in half when you bend them.

Let the dried peppers cool completely, then pulse peppers in a blender or food processor to until powdered.

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