Homemade Mesquite Habanero Powder

Start with a pound and a half of Habanero peppers. Use latex gloves when handling. Wash them really well and remove the stems.

Step 1: The Setup

I will assume you know how to use a smoker or cook indirect with a propane/charcoal grill. Message me otherwise!

Set the smoker up to run low heat, try to maintain between 150-200F the whole day. Use the indirect heating method if you don't have a smoker. The key is really low heat, you want to dry them out not cook them.

Step 2: They Say Waiting Is the Hardest Part....

Now let the smoke and heat work it's magic. I like to throw a few fist sized chunks of Mesquite wood onto the coals every few hours. If you are using the indirect method, I would suggest a smoke pack with mesquite chips.

The pictures show the progression of 14 hours of heat and smoke. You can take and finish them in the oven at the lowest heat setting you have if you don't want to be outside all day. It WILL make your house smell of hot peppers.

Step 3: And Rest

Now for the patience. Let them sit like this for about two weeks loosely covered to bleed off any additional moisture. It's a fairly dry climate where I live and that helps too. Your mileage may vary.

Step 4: The Payoff

And finally grinding day! This is done in the garage, with gloves, safety glasses and a mask on. Airborne Habanero peppers are a painful problem if not taken seriously....

Step 5: The Money Shot

The final product. This is amazingly hot stuff, slightly citrusy with a real nice smoky flavor. Goes great on anything a hot sauce would!

I hope you enjoyed my first Instructable and good luck with your fiery endeavors.

Comments

[gralan]

You just shaped my future endeavors. I am a chile-head from way back, long ago desert nights in Tuscon kind of freak. I started with one drop of tabasco in a pot of soup and now eat ghost peppers.
You've given me a technique to flavor and save peppers. I do favor habanero since it is the hottest cheap peppers I can find.
Again, I bow down to your honorable skills.

[Rapturee]

Nice :{)

[memjr73]

After the smoking, you can finish drying them in a counter top electric oven. you can set most of them to as low as 100*F as they are off the shelf and let them dry in there. this way you can bypass having to let them dry for another two weeks.

I actually do this with short ribs and some other BBQ. Smoke them then finish inside in the counter top oven over night. In the morning they're ready to be packed up and taken to work for lunch and have everyone envy my lunch :)

[DIY Hacks and How Tos]

Better than anything that you could buy in a store.