Dried Crushed Chilli Flakes

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Introduction: Dried Crushed Chilli Flakes

About: I love creating and making things. From leather wallets, wooden rings to DIY projects. I also make videos of everything I make, have a look at my YouTube channel.

In this Instructable, I show how I make my Dried Chilli Flakes. Yes, you can probably buy these cheaper, but if that's your thought you're on the wrong website! You can't beat making your own things, and works out great if you have leftover chillis that need using up! You really don't need much to do these yourself.

For this project you will need;

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Step 1: Fresh Chillis

I started with some fresh chillis. I had around 10/11 of all different sizes and colours. The colour red or green doesn't really matter. I've only really tested this with normal chillis you can buy in the supermarket, but going to test some Scotch Bonnets next time for a bit of extra heat! In regards to the drying, you probably want slightly longer ones if anything as you'll get more chilli per hook, that'll make more sense later.

Step 2: Chop

I took a sharp knife (that I made a few months ago, check out my other guide) and cut the chillis lengthways. I left the full membrane, seeds and stalks all intact. The main heat in chillis is in this white coloured membrane, not the seeds as most people think. There is some heat in the seeds and the flesh itself, but the membrane is where the main chemical is that holds the heat.

Step 3: Hang

I took some small metal hooks and poked these through the tops of each halved chilli. If like me you ran out of hooks, you can switch to using paper clips. These ended up working out great as I could fit 2 halves of a chilli on each. This is where I was saying the longer ones work out slightly better, as if you have lots of little ones you'll run out of space and hooks much faster!

Step 4: Box

To hang the chillis to dry I got out my Biltong Box. This was another project from last summer that I made to make my own Biltong. Check out the Instructable guide HERE. Also, you can download some FREE PLANS HERE . But basically it is a large wooden box, with a bulb at the bottom for some heat, and a computer fan at the bottom to pull air into the chamber. Then some holes at the top to let air out. I hung up the chillis evenly spaced out and left them to do their thing.

Step 5: 3 Days Later...

3 days later I came back to the chillis and they were what I was looking for. I have done a test before with just 2 days, and they were okay, but really needed a little bit longer, as they had a tendency to stick together once crushed.

You'll notice that all the chillis have now turned red. I assume this is because they have continued to mature and age and turn red. I'm not 100% sure on this, so if you know why let me know in the comments below!

I removed all the hooks from the chillis and cut off all the green stalks and leaving as much of the flesh and membrane still in tact as possible.

Step 6: Crush

I'm using a mini food processor as this is just super quick and easy to use. But if you have a full-size one that'll probably work, or even using an old-school Pestle & Mortar. I loaded up all the chillis into it and blizted it a few times. Stopping regularly to make sure I didn't take it too far. If you keep going you can make your own chilli powder, but I wanted flakes, not powder.

Step 7: Pack

I had a small glass jar with a secure lid on to keep them airtight. I wasn't really sure how many flakes this amount of chillis would make, turns out just over half the jar. I could do a few more next time.

Step 8: Final Images

Here are the final images. I hope you like this, if you make your own make sure to come back and show me some photos!

Step 9: Video

Don't forget to watch the video above. And if you enjoyed it head over to my YouTube Channel and hit subscribe.

'A Curious Creator' is a participant in the Amazon Services LLC Associates Program + eBay Partner Network, affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to 'amazon.com', 'amazon.co.uk, 'ebay.com', 'ebay.co.uk.Any links I provide to you in will be affiliate links, these provide me with a small percentage of any of your purchases at absolutely no cost to yourself.

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    23 Discussions

    Awesome job on this! I had no idea it was so easy...thanks to you, I know that now!

    Great! I particularly liked your video - it was short and gave enough information so that if I was more interested (which I was) I could then read through the rest. I wish everyone did this! I've made crushed chili before and I also cut the stems off before drying. Again, great job!

    1 reply

    Thanks :) if you head over to my YouTube channel you can see all my other videos! I like just watching the videos, but I know some people would rather read so offer both! Although my writing is pretty terrible! Also, if you havne't already if you can give me a quick Vote in the Science of Cooking competition that would be amazing!

    Save some steps and cut the stem off before drying. No need to separate the halves, just slit open the pod and hang to dry. I use a dehydator this way and have very good results. Thanks for the Instructable.

    1 reply

    Hi, yeah not really sure why I left the stems on, thought it might just be easier to hang from, I mean in the end you're cutitng them off at some point, so doesn't really matter if its start or finish! I'd love a dehydrator, how long do you dry them for in it?

    Looks great! Will have to try this

    Instead of using hooks, i use just a long thread and a needle. It sometimes is more convenient to chop off the stem before threading into a long string of chilis. Once i get all the chilis onto the thread, i then take slice the bottom with siscors to open up the inside to drying. Then i hang them up like garland in the drying box.

    I dry chopped veg be it chillis or onions ect
    During the winter months
    I fold the ingreadints into a cloth/tea towel anf place to dry
    Inbetween central heating radiator
    Couple of days should do it .
    I place in jar with a bit of onion powdwe ,garlic powder,ginger powder.-each to there own taste.right.
    Give a shake
    And you have quick throw in to the slow cooker when in a rush
    Simply add main ingreadients
    And come home to a hearty meal

    2 replies

    That sounds great! I've not tried doing much else but wanting to try doing Garlic next I think!

    Thanks
    I recently purchased some chinease garlic flavour chives.
    Wow they pack a tasty punch
    And can be grown year round takes just a few days to grow
    One could grow as needed or dry a bunch chop and use when desired
    Such a good way to stock up and cook food in a flash
    I even have tomato powder at hand
    Up 'the preppers' i say !
    Enjoy

    This is great! I'm definitely going to try this. You left the seeds in when you pulverized them, right? You only cut off the stem area? Thanks!!!

    2 replies

    Hi, yep left all the seeds in place to add a bit of extra heat! :) Let me know if you do try it would love to see! Also if you could vote for me in competition above that would really help! :) Thanks

    Already voted!! I will definitely be trying! I go through a fair bit of Red Pepper Flakes. This will result in using less and paying less. WIN WIN! Thanks!!

    Hi...from the land of the Scotch Bonnet .... I intend to use local peppers to do this, as well as try to cold smoke some in my cabinet.

    We have 3 main types in Jamaica : 1.) Scotch Bonnet this (to me) has more flavor than heat. a round, squat pepper that has a curious indentation on the bottom.. hence its name mostly yellow in colour. Beware of fakes with an incomplete indentation!!

    2.) "Bird Pepper", these are beloved by the local birds, hence the name, are tiny, only an inch long at most, mainly red...and HOT !!! I remember once dining in Denver, I asked for some HOT sauce.. I was given Tabasco, I shook some into my palm to taste, and was told by a concerned waiter that I might injure myself ..I was very disappointed by the lack of heat. Everything is relative, I think.

    3.) "Country Pepper" a generic name for the rest, mostly crosses of sorts, kind of l o n g scotch bonnet ( somewhat like a habanero in shape). Medium heat

    Anytime your in south-central Ja. give me a ding tony@peeniwalli.com

    1 reply

    I've used a few scotch bonnets before and they are the best! I do a great Mango & Scotch Bonnet sauce/ketchup :) Not heard of the county pepper. I do love chillis though! Sure will thanks for the comment Tony!

    Ive grown my own 'Inferno' chillies in the back yard and naturally dried them, so many they were taking up a lot of space. Didn't cut them in half or anything. After a 1 minute blast in a bullet blender ive ended up with a few jars of fine chilli powder, too long in the blender. Will try the next batch with just a few seconds in the bullet.

    1 reply

    That sounds great! I'm not sure they need cutting in half, the thinking was that it would dry out quicker? Yes they do turn to powder very quickly!

    There's a typo in your primary image link icon, it says 'dired'. Great instructable though! Thanks

    1 reply

    Oh yeah! Dyslexia strikes back :( I'll sort it out thanks for noticing! Photoshop needs a spell checker. If you could give me a quick vote in the competition this is entered into that would be awesome! Thanks

    Neat! I'll have to give this a try, I love crushed pepper flakes.