Cayenne Pepper Recipe


If you like it "hot" - I've got a great homemade cayenne pepper recipe below.

Here's what you get when you buy it at the store. Cayenne pepper is the powder form of red chili peppers. Crushed red pepper flakes are the dried, crushed seeds of the chili pepper.


Cayenne Pepper Recipe


Cayenne Pepper Recipe

First of all, you'll want to put on some rubber gloves before handling the peppers. This is because the capsaicin in the peppers can really irritate your skin, even if the peppers are dry.

Cut the stems off of the cayenne peppers. At this point, you have a decision to make. You can either remove the seeds, which will make the end product milder, or you can leave them in, and have a hotter powder. Dry the peppers completely on a cookie sheet.

After the stems have been removed, (and the seeds if desired) put the dried peppers into a coffee grinder and grind them until they become a powder (you may have to do several batches depending on the size of the coffee grinder).

Once the peppers have been ground to a powder, transfer the powder to a spice jar.



HOW TO MAKE YOUR OWN CRUSHED RED PEPPER FLAKES

Use a food processor or blender to crush red peppers. If you don’t want it too hot just mix hot peppers with some mild peppers and process until it’s at the heat level you want.

Add salt to taste and pure olive oil to preserve it and gives it a rich taste.....place in jars.....done.




Here is a great homemade barbecue sauce that uses my cayenne pepper recipe.

HOMEMADE BBQ SAUCE RECIPE - KANSAS CITY STYLE

2 cups homemade ketchup
1/3 cup dark homemade brown sugar packed
1 tsp celery salt
2 tsp homemade garlic powder
1 TBS homemade onion powder
1-1/2 tsp homemade chili powder
1 tsp black pepper, freshly ground
1-1/2 tsp cumin, ground
1/2 tsp cayenne powder
juice from 1 lemon
1/4 cup white vinegar
2 TBS homemade mustard
4 TBS homemade unsalted butter

In a medium saucepan, combine all of the ingredients except the butter. Bring to a simmer and cook over a low heat for 30 minutes. Just before serving, stir in the butter and allow it to melt through the sauce.



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NOTE:

Some of my recipes call for oil and for most of my life I used canola and vegetable oil as everyone else did.

I have changed to using organic and unrefined coconut oil, and olive oil. Organic butter and ghee is another option. Thanks!

Note: the main villains of hydrogenated oils that you want to stay away from are corn oil, soybean oil, cottonseed oil and canola oil.





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