Make your own Cayenne Powder

Making your own Cayenne powder is easy. It is fresh and homemade just one more spice you made yourself.

This is a mini post on what I did with the mush from the pepper's I fermented for the hot sauce I made. You can make your own spices and sauces I did and if I did you can. Making your own Cayenne Spice is easy to do.

Stuff left from the fermenting peppers

If you remember I fermented hot red pepper's to make my own hot sauce. Well after putting the mush through the food mill and bottling up the sauce I was left with a lot of pepper seeds and skin's.

Cookie sheet with parchment paper

The first thing I did was take a cookie sheet and line it with parchment paper. Once this is done I spread the seeds and skin's onto the cookie sheet and place it in the oven to dry.











Make sure you cover your hands with gloves it is a really bad thing to rub your eye's or any body part with hot pepper reside on them. OUCH









 
Once the pepper stuff is spread out on the sheet put it in an oven set at a low heat no higher than 225 degrees. Use caution the fumes can get you sick and pass out. Do this slow and low !

You can also just air dry them !








Once it is dry scrape the seeds and put them into a blender and grind to a fine texture.

This is my finish product. All natural and all done in three easy steps. Enjoy and leave me any question's you might have.

I store it in a glass bottle saved from other spices I have used up! 

What is Capsaicin/Handling Hot Peppers

Capsaicin is the active component of chili peppers. This component is very irritating for humans it will create a burning sensation on any tissue it comes in contact with.









When you are working with any hot peppers use gloves. When working in large batches it can actually choke you so if that is the case use a mouth cover is sometimes needed.

The fumes from Hot Peppers can be as dangerous an example is it is an ingredient used in pepper spray. 





Capsaicin is what puts the hot in hot peppers. Capsaicin is insoluble in water, it is tasteless and order less a very tricky component. Capsaicin is found in the white cross wall and veins of the pepper. The seeds get their hot from that area of the pod.

Here is a more in depth definition for the hot pepper

Cowboy Candy - Candied Jalapenos

 Cowboy Candy wow what a concept. I was at a roping (that is where cowboys rope little cows) and were are having a BBQ after. 

That means food for days , beer for hours and good BBQ. I noticed a jar of this stuff actually I noticed the mason jar. I ate some and it was.... ok I ate most of the jar. 

Once I located the woman who oh excuse me the cowboy who made it I got the recipe and made some at home.  

Salsa Verde

Salsa Verde this is a great side to have for any party or gathering. I having been canning up a storm for any of you who don't know I love cooking and canning.

Here is the story I know it is a bit winded!




 

I made a batch of red salsa a few months ago but was dismayed with it. But this batch I think is good. The history is we eat at a little Mexican restaurant down the street for years. So every time I go in I ask for the recipe for the Salsa Verde and each time she gives me just a bit never the whole thing. Finally on my B day she gave me what I think was the last parts of the recipe. Her last words were "miss yanie you no have des ting we have to grind da red peepers in" oh yes I do Missy I got it when I took the cooking class in New Mexico now I may have never used it but I have one god dam it, sooo I go home and try it. Well two days later seven trips to the Mexican market, endless dishes flying and being washed the motor to the food processor is smokin and try to go to the Mexican market speaking English not a good thing when I'm trying to get the produce boy to help me. This young man is looking like a curious dog tipped head and the things he pointed to told me he did not know what I needed.

So I ask the guys behind the meat counter that holds large pigs feet, goat intestine and other things that are delicious until ya know what they are ....ugggg ...but these guys start talking in Spanish and I know they are saying they would like to take me home undress me and take advantage of me and I'm just smiling while they grin. Twenty mintes later I go to the lady in front maybe just maybe she can help? I ask her some questions and she says you need to spend 5 dollars to use the debit card for god sake I did not even purchase anything yet
HELP I'm in Spanish hell and cant get out!!!!!!!!!

So grill, peel, cook and then add spices a bit of this then a little bit of that. So I took the my dried red peppers and put them on the grill and POOF up they went like a dried out Christmas tree. I was suppose to grind them in the what cha ma call it. So yup back to the Mexican store and every time I went in back they all just stood shaking there head and I was just laughing as usual. Now I'm at the point of canning. When I first made it it was so hot that it would have blown grown mans head off. Not funny so three pounds of tomatillos later plus a few key ingredients that the owner of the market told me about and wala yummy Salas Verde. Here is the recipe and some pictures. I'm going to share my cookery with you guys now my measurement are as accurate as they told me.






Salsa Verde al la Lani
Makes approximately 12- 1/2 pint or 8 pint

Ingredient
3 pounds pf tomatillos grilled
4 Jalapenos peppers grilled
4 Serrano peppers grilled
4 garlic cloves whole grilled
1/2  cup fresh lemon juice or Apple cider vinegar
1/2 tablespoon of ground turmeric
1 tablespoons of fresh chopped oregano
1 tablespoon fresh chopped cilantro
2 finely ground dried Los Arboles Chilies
1 teaspoon chicken bullion granules
1/2 cube Achiote (Mexican paste)
1/4 cup of sugar
2 finely chopped white onions

I find the grilling is what gives this Salas Verde it's great taste.....and I just love grilling


Ok so grill the Tomatillos, jalapenos and serrano's.
Remove from the grill take the stems only off the tomatillo's
Do the same with the peppers and peel.
Once they are all stemmed and peeled pop them into the food processor with the garlic to chop...do not loose any juices just pour them in a  large pot. .

Chop the onions, cilantro, oregano add to the pot and with the rest of the ingredients cook all for an hour. I let mine sit for the day and simmer.......









The Achiote (Mexican paste) gives the salsa a distinct color and really a authentic taste. I got the tip from the man who runs one of the biggest Mexican markets in Ventura County and it really does make a difference. It takes a while for it to break down so soak it in some liquid prior to putting it in your pot. 




Now this may seem silly but with my Salsa Verde I put it  in the refrigerator over night. I find it better the next day to warm it back up prior to canning it ....taste and add what you may think it needs.
Sometimes you want a bit more spicy.....try it ....This way if you need to add anything you can once you have the recipe the way you like it make sure you have written down anything you have added.

Either way you will need to fill your jars to 1/4 inch from the top, wipe the rim, cap and give them a water bath of at least 15 minutes.

This is a Ribbon Winner two years in a row.....................Good Luck and enjoy