How to Make Red Pepper Flakes

Include the seeds in dried red pepper flakes for a hotter spice; remove them for a milder version

Dried red pepper flakes are a favorite ingredient in Mexican, Asian and some Italian recipes. They can be purchased at your local grocery store, but you can easily make them yourself at home. The homemade flakes typically have a richer color and stronger taste than the store-bought version. You can use most varieties of peppers to make the flakes, though standard bell peppers are not recommended. The best result comes from using a mix of hot and mild peppers; this blend can be used in virtually all your recipes or as a topping for pizza or pasta.

Things You'll Need

• 1 pound red peppers, e.g., Cayenne, Habanero, Thai
• Aluminum foil
• Baking sheets
• Gallon-sized Ziploc bags
• Old pillow case
• Rolling pin
• Airtight storage jars with lids

Instructions

Preparing the Red Peppers

1. Preheat oven to lowest possible level, approximately 200 degrees F.

2. Line baking sheets with aluminum foil.

3. Wash peppers and pat dry. Leave whole for spicier flakes; slice lengthwise and remove stems and seeds for milder version.

4. Place peppers on baking sheets and roast in oven for eight hours or until peppers are dry and brittle.

5. Remove from oven and allow to cool, approximately 30 minutes.

Making the Pepper Flakes

1. Put cooled, brittle peppers in large Ziploc bag and seal tightly.

2. Place sealed bag inside old pillow case and loosely twist top closed or fold under.

3. Roll bag of peppers with rolling pin to desired flake size and consistency. Repeat with additional bags of peppers until all peppers are processed.

4. Let peppers sit for 15 to 20 minutes before opening Ziploc bags to avoid filling the air with sneeze-inducing pepper dust.

5. Store pepper flakes in airtight jars until ready to use. Yields approximately one half cup of dried red pepper flakes.

Tips & Warnings

• Using a food processor or grinder is not recommended when making red pepper flakes, since the result is often too powdery.

• Instead of using an oven, peppers can be dried outdoors in the hot sun for one or two days, or in a food dehydrator. Peppers are ready to process when they are dry and brittle.

• Do not rub or touch eyes while handling peppers; many people prefer to wear rubber gloves while handling peppers.

References

• The Perfect Pantry: "Red Pepper Flakes", July 26, 2009

Resources

• Gourment Sleuth: Red Pepper Flakes