Ingredients
The following ingredients have 1 Servings
- 4 ounces arroz con pollo peppers (or 1 ounce dried)
- 8 ounces aji cito peppers (or 2 ounces dried)
- 6 ounces Hawaiian hot peppers (or 1.5 ounces dried)
- 1 tablespoon granulated garlic (you can make garlic powder from garden grown garlic as well)
- 1 teaspoon brown sugar
- 1 teaspoon granulated salt
- 1 teaspoon black pepper
Instruction
- Wash and slice the peppers into ¼ inch slices. Lay them out onto dehydrator trays and dry for 8-10 hours at 125 degrees F, or until they are completely dried through. They should crack when you bend them.
- Blend the peppers in a spice grinder or food processor until they are as smooth as possible. Sift out the larger chunks and process those until you’ve broken down the pods as much as possible.
- Combine the chili powder with the garlic, brown sugar, salt and pepper. Mix well.
- Use as you would any chili rub or seasoning blend.
