10 to 20fresh green chiliesAnaheim peppers, jalapeño peppers, etc...
Instructions
Cut the stem and/or cap off of the chili peppers, then slice the peppers in half lengthwise (keep seeds in), then:
Option 1: Dehydrate using a dehydrator (faster, 8 to 10 hours)
Place pepper halves in dehydrator and follow your machine's instructions. It typically takes 8 to 10 hours at 125 degrees Fahrenheit.
Remove the dried chili peppers from the dehydrator, then grind them using either a spice grinder or mortar and pestle.
Store the green chili powder in an airtight container.
Option 2: Dehydrate by the sun (slower, 3 to 4 days)
Place the chili peppers on a plate or baking dish, then set the dish in a location with direct sunlight.
Once the chilies are dried (3 to 4 days), grind the chilies using a spice grinder or mortar and pestle.
Store the green chili powder in an airtight container.
Notes
Consider your preferred spiciness level and flavor profile when making your green chili powder. For instance, just to name a few options: - Anaheim peppers: Mild heat, slightly sweet - Padron peppers: Mild heat, slightly nutty - Hatch peppers: Mild to medium heat and earthy - Jalapeño peppers: Medium heat, bright and grassy - Serrano peppers: Medium heat (hotter than jalapeño), bright and grassy