Condiments
Superhot chilli powder
If your superhot plants produce more than you can use fresh, dry them and grind them into powder. A small jar goes a very long way: a pinch lifts a pot of chilli, a stew or a hot sauce. This is for serious heat and should be handled carefully.
Wear gloves, work in a well-ventilated room and let the grinder settle before opening it. The dust is intensely irritating to eyes and lungs, so keep children and pets out of the kitchen while you grind.
- Prep 15 min
- Cook 240 min
- Total 255 min
- Makes about 50 g
Ingredients
- 20 to 30 ripe superhot chillies, such as Carolina Reaper, 7 Pot or Dragon's Breath
Method
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Step 1
Prepare
Wearing gloves, wash and dry the chillies, remove the stems and halve them lengthways.
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Step 2
Dry
Lay them cut-side up on a tray and dry in the oven at 60 to 70°C with the door slightly ajar, or in a dehydrator, for 4 to 8 hours until brittle and crisp. Open a window.
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Step 3
Cool
Let them cool completely so they snap cleanly.
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Step 4
Grind
Grind to a fine powder in a spice grinder in short bursts. Leave the lid on for a few minutes afterwards so the dust settles.
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Step 5
Store
Keep in an airtight, clearly labelled jar out of the light. It keeps its colour and heat for about a year.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
