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Chile Powder

Photo: Alex Farnum; Styling: Randy Mon
Total time 5 mins
Yield Makes 2 tbsp.
Unless you live in a very hot, arid place, a dehydrator is the best way to dry chiles. We like Excalibur's smallest model ($150; excaliburdehydrator.com) because it has a temperature control and a fan, which dries food faster.

Ingredients

  • 1 pound jalapeño chiles, stems removed, quartered lengthwise

Nutrition Information

  • calories 5.5
  • caloriesfromfat 11 %
  • protein 0.2 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 1.2 g
  • fiber 0.5 g
  • sodium 0.6 mg
  • cholesterol 0.0 mg

How to Make It

  1. Lay chile pieces on dehydrator trays. Dry on medium-high setting, rotating trays often, until no longer soft, about 20 hours. Store airtight at room temperature.

  2. Note: Nutritional analysis is per 1/4 tsp.