Chile Powder

Photo: Alex Farnum; Styling: Randy Mon

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; because it has a temperature control and a fan, which dries food faster.

Yield: Makes 2 tbsp.
Recipe from Sunset

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Recipe Time

Total: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 5.5
  • Calories from fat: 11%
  • Protein: 0.2g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 1.2g
  • Fiber: 0.5g
  • Sodium: 0.6mg
  • Cholesterol: 0.0mg


  • 1 pound jalapeño chiles, stems removed, quartered lengthwise


  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.
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