MY FAVOURITE THINGS TO MAKE WITH DRIED CHILLI PEPPERS
After I shared with you HOW I STRING-DRY MY HOMEGROWN CHILLI PEPPERS, I‘ll show you my favourite things I like to do with them in this post. Besides making chilli flakes and chilli powder, I will share with you how I make chilli paste and infuse coarse sea salt, raw honey, olive oil and apple cider vinegar with all the spicy goodness of my homegrown chilli peppers.
Chilli peppers come in an array of different types with different flavour profiles and spice degrees. I am not an expert on all the different types of chilli varieties, but I do love a good kick and like to incorporate them into different recipes and sometimes even desserts.
I also like to gift my spice-loving friends and family with some homemade chilli flakes, spice blends, chilli salt, chilli honey, chilli olive oil and chilli vinegar every year for the holidays. I love consumable gifts and I think it’s great to give practical and delicious gifts that won’t add to anyone’s clutter but will be cherished and used up within a couple of months.
If you would like to add some gift tags to your chilli infused gifts and also to avoid any spicy surprises make sure to print my free chilli goodness gift tags that I created for you.
TIPS ON USING YOUR DRIED CHILLI PEPPERS
If your chilli peppers have been hanging for a while, make sure to give them a good dust.
Use gloves or wash your hands really well after handling your chilli peppers and never touch your face to avoid the spicy oils from getting into your eyes.
Make sure to use clean, sterilized jars or bottles when making chilli oil, paste, vinegar or honey. TIP: I love to use spray bottles for the chilli infused oil and vinegar which gives me precise control over the spice amount.
Add some labels to avoid any spicy surprises. Download my free chilli goodness gift tags I created for you.
Store your chilli products in a dry, cool and dark place. Chilli paste is best stored in the fridge.
CHILLI FLAKES AND POWDER
INGREDIENTS & MATERIALS
dried chilli peppers
skillet
herb grinder or mortar and pestle
glass/spice jar
INSTRUCTIONS
Take off the green stems of your chilli peppers.
Break them up into pieces.
Toast them in a hot skillet for 1-2 minutes over low heat.
Let them cool down completely.
Pulse them in an herb grinder or use a mortar and pestle until they have the perfect flake size.
To make chilli powder grind them longer until you have a fine chilli powder, sift if necessary.
CHILLI FLAKES
I like to fry chilli flakes with onions and garlic as a base for sauces and marinades, add them to garlic butter or sprinkle them as a table condiment on anything that needs a little extra spice like pasta dishes, avocado toast, soups etc.
CHILLI POWDER
You can use the fine chilli powder as is like cayenne pepper or make a chilli powder spice blend (see below). I like to use my homemade chilli powder in spice blends for chilli, tacos, dry rubs, marinades, beans, in garlic mayo, in my hot chocolate and in desserts like my dark chocolate tahini truffles or on candied nuts.
CHILLI POWDER SPICE BLEND
INGREDIENTS & MATERIALS
½ tsp chilli powder
2 tbsps paprika
½ tsp smoked paprika
1 tsp garlic powder
1 ½ tsp onion powder
1 tsp cumin
1 tsp oregano
glass/ spice jar
INSTRUCTIONS
Measure and combine all the ingredients and mix well.
CHILLI POWDER SPICE BLEND USES
Use this homemade chilli powder spice blend as a base for your chilli con carne, tacos, beans etc.
CHILLI PASTE
INGREDIENTS & MATERIALS
1 cup dried chilli peppers
water
1 tbsp lime juice
blender or food processor
glass jar
INSTRUCTIONS
Take off the green stems of your chilli peppers.
Put them in a bowl and cover it with water. Let them soak for at least 2 hours.
Take out the soaked chilli peppers and add them to a food processor or blender, keeping some of the soaking water aside.
Blend in a blender or food processor for 15- 20 seconds, add 2-3 tbsps of the soaking water and blend again for 5 seconds.
Add 1-2 tsps of lime juice (optional) and store in the fridge for 3-4 weeks.
CHILLI OIL USES
I like to use my chilli paste for curries, stir fry, soups, sauces and in marinades.
CHILLI SALT
INGREDIENTS & MATERIALS
½ cup coarse sea or Himalayan salt
2-3 tbsps chilli flakes
salt grinder
INSTRUCTIONS
Combine the salt with the chilli flakes and mix well.
Add your chilli salt to a salt grinder.
CHILLI SALT
You can use your chilli salt as a table condiment to add a finishing touch to grilled vegetables, meat and fish, sprinkle it on popcorn or roasted nuts or rim the glass for a spicy drink.
CHILLI HONEY
INGREDIENTS & MATERIALS
1 cup honey
2-3 tbsps chilli flakes
small saucepan
glass jar
INSTRUCTIONS
In a small saucepan add honey and chilli flakes.
Stir and gently warm the honey on low heat for 2 minutes without letting it get too hot.
Turn off the heat and let it steep for 30 minutes to infuse the honey with your dried chilli pepper flakes.
You can strain the chilli flakes out or leave them in the honey and it will get spicier over time.
Pour into a glass jar with an airtight lid.
CHILLI HONEY USES
Use your homemade chilli honey in vinaigrettes, on roasted vegetables, chicken, shrimps, pizza or goat cheese. Add it to your cheese board or drizzle it on fresh fruit with Greek yoghurt or on some vanilla ice cream.
CHILLI INFUSED OLIVE OIL
INGREDIENTS & MATERIALS
1 cup Olive oil
3-5 dried chilli peppers or flakes
glass bottle or jar
INSTRUCTIONS
Into a clean glass bottle or jar, add in the dried chilli peppers and cover with olive oil.
Close tightly and shake well.
Let the oil infuse for 1-2 weeks in a cool and dark place.
Take the chilli peppers out or leave them in if you want the oil to become even spicier over time.
CHILLI OIL USES
I like to use my chilli oil for pasta dishes like spaghetti aglio e olio, drizzled on vegetables like broccoli and rapini, in vinaigrettes and to dip in some fresh sourdough bread.
CHILLI INFUSED APPLE CIDER VINEGAR
INGREDIENTS & MATERIALS
1 cup apple cider or white vinegar
3-5 dried chilli peppers or flakes
glass bottle or jar
INSTRUCTIONS
Into a clean glass bottle or jar, add in the dried chilli peppers and cover with the vinegar.
Close tightly and shake well.
Let the vinegar infuse for at least one weeks in a cool and dark place.
Take the chilli peppers out or leave them in if you want the vinegar to become even spicier over time.
CHILLI VINEGAR USES
You can use your chilli infused apple cider vinegar in vinaigrettes for salads or in marinades for barbecued meats, splashed over French fries or oven roasted vegetables.