Hell's Dust
"This is great in soups and chilis and jsut about any recipe that needs a bit of heat. The first time I grew jalapenos I grew waaaaaay to many!! I didn't know what to do with them all. Hubby suggested we hang them to dry and decide what to do with them then. After a month of them hanging on the pot rack, I decided to run them through my spice grinder one at a time. Whoooeee, thus the title of the recipe..... I was coughing throughout the entire process, it was pure hell, lol. I know wear a mask while processing these."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1428 g)
- Calories 442.7
- Total Fat - 4.3 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 57.1 mg
- Total Carbohydrate - 86.1 g
- Dietary Fiber - 30 g
- Sugars - 60 g
- Protein - 14.1 g
- Calcium - 100 mg
- Iron - 6.1 mg
- Vitamin C - 1823.6 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Hang the peppers to dry; this takes about 3 weeks.
Step 2
Snip the tail ends off the peppers.
Step 3
Place them one at a time in a spice grinder and grind until powdered.
Step 4
Pour into an 8 ounce jar and keep in a cool dry place until ready to use.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose jalapenos that are fresh and firm for the best flavor.
- Wear a mask when grinding the peppers to avoid breathing in the spicy dust.
- Habanero Peppers: Habanero peppers are much hotter than jalapenos, so you will need fewer of them to achieve the same level of heat. This substitution is ideal for those looking for a spicier version of Hell's Dust.
- Chipotle Peppers: Chipotle peppers provide a smoky flavor to the Hell's Dust. This substitution is great for those looking for a bit of smokiness to their dish.
Chipotle Hell's Dust Follow the same instructions as above, but use chipotle peppers instead of jalapeno peppers. This will give the recipe a smoky flavor.
Cumin Lime Hell's Dust Follow the same instructions as above, but replace the jalapeno peppers with 1 teaspoon of cumin and 2 tablespoons of freshly-squeezed lime juice. This will give the recipe a zesty and smoky flavor.
Spicy Taco Soup: This hearty soup is the perfect way to use Hell's Dust. The combination of the smoky jalapeno flavor with the other spices and seasonings creates a delicious and spicy soup that is sure to be a hit with everyone!
Mexican Street Corn Salad: This bright and flavorful salad is the perfect accompaniment to the Spicy Taco Soup. The creamy dressing and the sweetness of the corn balance out the spiciness of the soup, while adding a fresh and crunchy element to the meal. The addition of cilantro and lime brings a bright and zesty flavor to the dish.
FAQ
Q: How long does it take to dry the peppers?
A: It takes about 3 weeks for the peppers to dry. Make sure to hang them in a cool, dry place.
Q: Can I eat the peppers once they are dried?
A: Yes, once the peppers are fully dried, they can be eaten. They can be used in a variety of dishes or eaten as a snack.
1 Reviews
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Fun facts:
The jalapeno pepper was first cultivated in Mexico, and it is believed that the Aztecs were the first to cultivate the pepper.
In 2012, celebrity chef Gordon Ramsay included a jalapeno pepper in his Guinness World Record-setting dish of the world's hottest chili.