One of my favorite peppers is the Habanero. It is fruity and super spicy measuring about 100,000–350,000 SHU. I keep this on the dinner table for easy access because I really use this at every meal.
Dehydrate Habanero peppers according to your machine instructions. It took about 20 hours at 135 degrees Fahrenheit to get these bad boys crispy. You can also dehydrate in the sun, but it will take several days. Dehydrate the seeds and membranes too! Remember to wear gloves while cutting the Habaneros and wash your hands thoroughly after you’re done.
Using a spice grinder, grind enough dried Habaneros to make about 1 tablespoon of pepper powder. Then add your preferred amount of salt. I like a balance of salt and spice and feel the ratio of 1 part Habanero pepper to 3 parts salt is perfect!
Try this with other kinds of peppers like jalapenos, Carolina Reapers, or Thai chilis, just keep in mind, the milder the pepper, the less salt you’ll use. Conversely, the hotter the pepper, the more salt you’ll use.
