This habanero recipe is an easy way to use up all of the habanero left on your plants in the fall! Hot Pepper flakes are a great habanero recipe to add to your pantry! Use a little bit of heat in all of your dishes throughout the year!
If you have stopped by before, you know that half of my family loves spicy foods! The other half, I have to dumb done the recipes, but I will not be undaunted and eat bland food! To this end, these spicy Habanero Pepper Flakes are a great addition to my pantry!
Grow your own peppers, in your garden! They are so easy, and hot peppers, at least, rarely get any insects or diseases, at least in New York, according to Cornell so they are a perfect crop to grow organically! I have never, ever, sprayed my pepper crops!
What is the Scoville Scale?
The Scovile scale was invented by Wilbur Scoville in 1912, to measure the heat level of peppers. The score on the scale, relates to the amount of dilution required for the taste to totally disappear, according to Alimentarium, in this article.
How Hot Are Habanero Peppers on the Scoville Scale?
Habanero Chillies are among the hottest peppers. They have a 100,000 to 350,000 SHU, on the Scoville scale! They have been recently beat out by the Carolina Reaper, with a SHU of 800,000 to 3.2 million! Check out this interesting Wikipedia article, regarding the heat level of peppers!
To make these Habanero Hot Pepper Flakes, you must first totally dry the peppers. See my recent post for How to Make Dried Peppers for the 5 different methods available to dry any pepper!
How do you make This Habanero Recipe – Hot Pepper Flakes?
- Wash and thoroughly dry peppers.
- Cut in half to speed up drying. (Use gloves!!!)
- Place in oven, on the lowest setting. The lowest mine goes to is 170°F. Mine took about 5 hours to dry, but it will depend on the size of the peppers and the heat of the oven. Check them often. They should be very dry and not at all pliable.
- Allow to cool. I grind first in food processor, as small as it will grind them.
- Then place them in a mini chopper/ grinder.
- Grind to desired texture. If you would like them the size of crushed red pepper, don’t grind so much.
Store in air tight jar, or bag, in a cool space. Will last for at least 12 months. Will last longer, but may lose some of their heat.
That is how easy it is to preserve any hot pepper from your garden. Anyone who has grown hot peppers knows how many peppers even one plant can produce! You need lots of different methods to preserve them!
How to Use Habanero Hot Pepper Flakes
You can use this Habanero recipe, just as would any store bought, chili powder or crushed chili flakes. Add to chilies, such as Chunky Venison Chili, use on top of pizzas, like this Thin Crust Chicken Spinach Pizza.
Just be careful! This Habanero Recipe for Hot Pepper Flakes is a ton hotter than most store bought dried chilies!
Other methods to preserve your peppers
Such as, this Jalapeño Pepper Relish is one my most requested! I have regular customers who buy a years’ worth at a time! Easy Pickled Hot Peppers are the most popular post on BCC! Cowboy Candy, or Candied Jalapeños are another favorite!
Thanks for stopping by today! I hope you find the Habanero recipe for Hot Pepper Flakes useful! Let me know in the comments below if you preserve your own peppers and what recipes you love!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!
Second is Preparing the Garden Site.
The third is Choosing Plants and Planting Your Garden.
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Tools I use to make this habanero recipe for hot pepper flakes
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
Enjoy! And have fun cooking!
Habanero Recipe- Hot Pepper Flakes
- 15 habanero peppers
- Wash and thoroughly hand dry peppers.
- Cut in half. Wear gloves!!
- Place on parchment lined baking sheet.
- Place on lowest setting in oven and dry until crisp. Should not be at all pliable.
- Allow to cool.
- Grind in food processor, or spice mill to desired consistency.
- Store in air tight container.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.