If you’ve been reading my blog for the past week or so, you’ll know that I am hoping to lose 50lbs in the next six months. I will do it!
In order to ensure I do, I’m developing recipes that are more exciting not because of the fat that goes into them but how all of the other healthy ingredients are prepared. One thing I will be doing a lot is drying ingredients for both presentation and flavour.
Making your own chilli powders from fresh chillies is easy and will add new interesting flavours to your dishes. I love dehydrating green chillies because they not only taste great but they add colour that isn’t seen often. When was the last time you saw green chilli powder at your local spice shop?
Although you will lose some of the vitamins when dehydrating the chillies, they are still very good for you.
I use a Buffalo dehydrator that was sent to me by my friends at Nisbets. I highly recommend getting one if you are interested in drying fruit and vegetables often. It works a treat.
You can also make this recipe using a low oven but the dehydrator makes it easier.
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- Chillies of your choice - as many as you like
- Slice your chillies in half and place them on racks cut side up.
- Heat your dehydrator or oven to 57c (135f).
- Allow to dry for 12 to 15 hours. The chillies must be crumbly dry with no moisture.
- Place the dried chillies in a good spice grinder or pestle and mortar until and blend until you have a fine powder. You may need to do this in batches.
- Store in an air-tight container and use within two months.
Disclaimer: Nisbets is a sponsor of my blog. They supplied the Buffalo dehydrator and Waring spice grinder I use in my recipes. I highly recommend both products. You can get more information and see their complete range here.