How To Make The Best Chili Flakes

If you’ve ever grown small hot peppers in your garden, you know that they’re super productive plants! One cayenne plant will really crank ‘em out. Try planting two cayenne plants in your garden to have enough to dry to make a year’s worth of chili flakes.

I don’t want to brag or anything, but these chili flakes are kind of, like, famous. Family request these for birthday gifts, and friends go out of their way to let me know when they’re running low. The flavor is unlike anything you’ll buy off the grocery store shelf, and when heated in oil they’ll add a vibrant red/orange color. We eat these with just about every meal.

How to make chili flakes

For this recipe you’ll need to let the cayenne peppers turn fully red on the plant. Harvest them red and dry them on your countertop, in a dehydrator or in a string hanging from a windowsill.

I dry mine in the food dehydrator for 8-12 hours at 120 degrees. They’re done when they are plastic-y and hard feeling. They’ll turn a rich red-maroon color.

Using disposable gloves (and perhaps a mask if you are sensitive), gently break the green stems from the top of the pepper and throw the rest of the whole pepper (seeds and all) into a food processor or high-speed blender. Pulse until the chili flakes are the desired size and consistency.

These fresh from the garden chili flakes are HOT so use sparingly in recipes. Gift these in small ball jars to be everyone’s new best friend.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.