Wash peppers and pat dry. Leave whole for spicier flakes; slice lengthwise and remove stems and seeds for milder version.
Dry in oven: Preheat the oven to 140 Spread peppers in a single layer on a baking tray, place in oven use oven thermometer checking often to maintain temperature, if the temperature is too high, prop the oven door open to lower. To prevent scorching, turn off the heat and open the oven door wide for about an hour when the peppers appear nearly dry.
Dehydrator: Follow Manufacturer directions
To turn dried red peppers into flakes, crush the peppers in a plastic bag with a rolling pin or a wooden mallet, or grind in food processor or coffee grinder. Store pepper flakes in airtight storage containers or plastic bags. |
