This homemade Jalapeno Powder makes food spicy and flavorful instantly with just a sprinkle. Let's use all those fresh jalapeños from your recent farmers market visit or the homegrown jalapeños with our simple method.
This jalapeño powder works like magic, bringing out the best spicy seasoning flavors in soup, pasta, or barbecue meat. You can also use it as a dry rub for taco meat.
Check this Jalapeno Paste if you prefer storing the jalapenos in a wet version.
This ground jalapeno is handy and easy to store(like this Pickle Powder or this Madras Curry Powder).
Why You'll Love This Jalapeno Powder Recipe?
Long Shelf Life: It stays good even when left on the kitchen counter.
Portion Control: Since it's in fine powder form, adding just the amount you want is easy. Sprinkle a little or add a tablespoon-everything is possible here.
Space-Saving: A pound of jalapeños converts to about a quarter cup of jalapeño powder. With very little space, you can store a lot of spicy goodness.
Versatile: Whether you're cooking Mexican, Indian, Italian, or American dishes, this jalapeño powder blends seamlessly into various cuisines. It's highly adaptable.
Jalapeno Powder: The Heat Ratio
If you've cooked with fresh jalapeño peppers, you know the heat isn't consistent. One may be mild, while the next may be much hotter, even if they are from the same plant.
Reliable Heat: You get the same kick every time, usually 2,500 to 8,000 SHU. For context, that's spicier than Sriracha (1,000-2,500 SHU) but much milder than a Habanero!
The Perfect Swap: Use 1 teaspoon of jalapeño powder in place of 1 medium fresh jalapeño.
How To Handle Fresh Jalapeños
- Safety First: Wear gloves when handling hot peppers. Also, avoid touching your face or sensitive skin after handling the jalapeños.
- Slicing Tips: Thinly slice the green jalapeños. This makes it easier to dehydrate them, even at room temperature. Also, remove the seeds and the pith to make the jalapeño powder less spicy.
- Spice Level: If unsure about the spice level, dehydrate the white membrane with the seeds and the jalapeno slices separately. You can add them later to match your personal spice preference.
How To Make Jalapeno Powder?
- Step 1. Wash and dry the jalapeños, then slice them. Preheat the oven to 170°F and line a baking sheet with parchment paper. Spread the slices on the sheet, place them in the oven for 2 hours, then turn off the oven and let them cool for 2 hours.
- Step 2. Repeat the drying process by setting the oven to 170°F, drying the jalapeño slices, and cooling them until fully brittle. Once cooled, pulse them into a powder using a blender or food processor. Store in an airtight container.
How To Store
- Kitchen Counter: The powder can be stored on the counter if it's well-sealed.
- Refrigerator: Storing the powder in the fridge can keep the flavors intact for longer.
- Freezer: Choose a freezer-safe bag or container. This way, jalapeno powder lasts up to 6 months.
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How To Use Jalapeño Powder?
- Mexican Delicacies: If you're whipping up tacos, enchiladas, or burritos, this jalapeño powder works like a charm to instantly boost the flavors.
- Salsa and Dip: A sprinkle over your salsa (like this Roasted Green Tomato Salsa) or dip (same as this Shishito Pepper Dipping Sauce) can make a difference.
- Pasta or Pizza: Are you hosting a party or looking to shake things up? Sprinkle some green jalapeno powder over your pasta(Spicy Penne Pasta or Sweet Potato Pasta Sauce) or pizza, and watch the flavors transform.
- Meats and Veggies: Whether you're grilling meat, barbecuing steaks, or roasting veggies(did you try these Spicy Roasted Vegetables?), a dusting of green jalapeño powder before cooking blends the flavors beautifully. It's like adding a touch of magic to your dish.
Variations
- Red jalapeño peppers: Follow the same grinding process for the ripened red peppers. This yields a reddish-colored spice mix with fruity flavors and mild heat.
- Bell Peppers: Replace half the jalapeño with bell peppers for milder heat and bolder flavors. Since green peppers are moist, use a mandoline to thinly slice them.
- Whole Spices: Make an aromatic custom blend by mixing with cumin, coriander seeds, or peppercorns.
- Aromatic Powders: These add depth to garlic or onion powder. They also increase the quantity and slightly reduce the heat.
Recipe Tips and Tricks
- Super Dry is Best: Ensure the green jalapeños are dry before blending. The drier they are, the longer your jalapeño powder will last, and the safer it will be.
- Small Quantities: If you have only a tiny amount of jalapeños, you can dry them on the kitchen counter, especially during the summer when indoor temperatures are warm.
Frequently Asked Questions For Jalapeno Powder
You can dehydrate jalapeños in four ways: in the oven, by sun-drying, by air-drying, or with a dehydrator.
Set your dehydrator to 125°F. Arrange the jalapeño slices in the dehydrator. Let them dry for 12 to 24 hours or until the pieces are completely dehydrated.
First, spread the sliced jalapeños on a baking sheet or a large tray and let them dry in the sun. This method works best in hot, sunny summer weather. It'll take 2-3 days for the jalapeños to dry thoroughly.
This method is easy but takes longer. Slice the jalapeno thinly and spread it evenly on a large tray. You can place them in a warm, dry, and well-ventilated area. Allow it to sit at room temperature, and flip occasionally. Depending on the weather, 4-5 days to dry completely.
📖 Recipe
Homemade Jalapeño Powder(Simple Method)
Ingredients
- 1 lb jalapeños fresh
Instructions
- Wash the jalapeños under running water and pat them dry.
- Preheat the oven to 170°F. Line a baking sheet with parchment paper.
- Slice the jalapeños and spread them evenly on the sheet in a single layer without crowding.
- Place the baking sheet on the center rack of the oven and let it dry for 2 hours.
- Turn off the oven, and let the jalapeño slices cool for the next 2 hours.
- Repeat the drying process by setting the oven to 170°F and allowing the slices to dry and cool until they become brittle.
- Once the jalapeños are fully cooled, dried, and brittle, transfer them to a blender or food processor.
- Pulse until they become a powder, adjusting to your preferred coarseness.
- Store in an airtight container in a cool, dry place.
Notes
- Dryness is key to avoiding spoilage.
- You can leave the jalapeno slices in the oven during the cooling process.
Nutrition
Additional Info
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