Ingredients
Equipment
Method
- Start by washing the peppers thoroughly to remove any dirt or impurities. This ensures that your Paprika is clean and safe to use.
- Next, cut off the stems of the peppers and slice them lengthwise. Be sure to remove the seeds carefully. Remember, leaving seeds can dilute the color and flavor, so it’s best to discard them for a more vibrant spice.
- Now it’s time to dry the peppers. If you have a dehydrator, place the sliced peppers on the racks. Set it to 125°F (51°C) and let them dehydrate for about 8 to 10 hours. You’ll know they’re done when they’re no longer soft and snap easily when bent.
- If you're using an oven, position the peppers on a wire rack on a baking sheet. Set the oven to the lowest possible temperature, ideally around 140°F. If your oven doesn’t go that low, leave the door slightly ajar to allow moisture to escape. This prevents steaming and encourages proper drying.
- Once dried, let the peppers cool completely. This cooling step is crucial, as it ensures that no moisture remains, which could spoil your Paprika.
- Break the cooled peppers into smaller pieces and place them in a spice or coffee grinder. For larger quantities, a high-powered blender like a Vitamix works well to achieve a fine powder.
- Grind the peppers until they turn into a fine powder. Take your time with this step; the finer the grind, the better the Paprika will be.
- Transfer the ground Paprika into an airtight jar. It’s essential to store it properly to maintain its freshness. If left exposed, it can absorb moisture from the air and clump together.
- Store your homemade Paprika in a dark, cool place for optimal freshness. For the ultimate shelf life, consider keeping it in the refrigerator.
Notes
Homemade Paprika can make a great gift. Consider packaging it in attractive jars with labels for special occasions.