Sriracha powder recipe

You can easily approximate sriracha sauce in powder form, following this method. Adjust the ingredients to taste. This was inspired by Khang Starr’s sauce recipe.

Ingredients

  • Dried peppers, a mix of mild, medium and hot. One should a red bell pepper or similar, some habanero level and a few super hot. Estimate 5-6, mild to medium heat, 7-8 hab level, and 3-4 super hot, plus the 1 red bell.
  • 1/2 tsp -salt
  • 1/2 to 1 tsp – sugar
  • 1 Tbsp – dried garlic

Process (I get commissions for purchases made through links. This is at no cost to you and helps support my site and YouTube channel.)

  1. Combine all ingredients in a large mortar and grinding using a pestle. If you don’t have a mortar and pestle, a blender will work fine.
  2. Store in an airtight container.

Watch my video below for a demonstration and tips on storage.

White Bhut Jolokia, Pineapple and Coconut Pepper Jelly Recipe

White Bhut Pineapple Coconut Pepper Jelly
White Bhut Pineapple Coconut Pepper Jelly

Ingredients

  • 6 ounces – White Bhut Jolokia (adjust more or less for desired heat level)
  • 6  cups – Sugar
  • 24 ounces – Pineapple (frozen is fine)
  • 8 ounces – Coconut shreds
  • 1/2 cup – White wine vinegar
  • 1 packet – Sure-Jell brand low-sugar pectin
  • 1 cup – Water
  • 1/4 tsp – Salt

Directions

  1. Sterilize canning jars and bands ahead of time.
  2. Combine peppers, pineapple, coconut, vinegar, and water in a high blender and blend until smooth.
  3. Pre-measure sugar and add salt, set aside.
  4. Add the blended components to a pan and stir in pectin.
  5. Bring to a rolling boil, then stir in sugar/salt.
  6. Bring back to rolling boil and continue boiling for one minute.
  7. Remove from heat, and ladle into canning jars.
  8. Add lids and rings, and boil jars for 20 minutes.
  9. Remove jars and let cool.

This yields about 16 4-oz jars.

  • Alternately you can mix half the coconut shreds in the blender, and the other half into the dry sugar. This will leave coconuts flakes suspended in the jelly.

Video

See my video on jelly making here for more detailed instructions on processing.

KhangSta Berry Hot Pepper Jelly Recipe

Ingredients

  • 6 ounces – KhangSta Red (or Habanero to Bhut level heat) peppers (adjust more or less for desired heat level)
  • 6  cups – Sugar
  • 32 ounces – Strawberries (frozen is fine)
  • 1/2 cup – Red wine vinegar
  • 1 packet – Sure-Jell brand low-sugar pectin
  • 1 cup – Water
  • 1/4 tsp – Salt

Directions

  1. Sterilize canning jars and bands ahead of time.
  2. Combine peppers, strawberries, vinegar, water in a high blender and blend until smooth.
  3. Pre-measure sugar and add salt, set aside.
  4. Add the blended components to a pan and stir in pectin.
  5. Bring to a rolling boil, then stir in sugar/salt.
  6. Bring back to rolling boil and continue boiling for one minute.
  7. Remove from heat, and ladle into canning jars.
  8. Add lids and rings, and boil jars for 20 minutes.
  9. Remove jars and let cool.

This yields 14-16 4-oz jars.

Video

See my video on jelly making here for more detailed instructions on processing.

Chocolate Bhutlah Raspberry Jelly Recipe

Chocolate Bhutlah Raspberry Jelly
Chocolate Bhutlah Raspberry Jelly

Ingredients

  • 3 ounces – Chocolate Bhutlah peppers (adjust more or less for desired heat level)
  • 6 cups – Sugar
  • 24 ounces – Raspberries (frozen is fine)
  • 1/2 cup – Red wine vinegar
  • 1 packet – Sure-Jell brand low-sugar pectin
  • 1 cup – Water
  • 1/4 tsp – Salt

Directions

  1. Sterilize canning jars and bands ahead of time.
  2. Combine peppers, raspberries, vinegar, water in a high blender and blend until smooth.
  3. Pre-measure sugar and add salt, set aside.
  4. Add the blended components to a pan and stir in pectin.
  5. Bring to a rolling boil, then stir in sugar/salt.
  6. Bring back to rolling boil and continue boiling for one minute.
  7. Remove from heat, and ladle into canning jars.
  8. Add lids and rings, and boil jars for 20 minutes.
  9. Remove jars and let cool.

This yields 14-16 4-oz jars.

Video

See my video on jelly making here for more detailed instructions on processing.

How to make your own hot pepper powder spice blend using a mortar and pestle

I get commissions for purchases made through links in this post. This is at no extra cost to you and helps support my site and YouTube channel.

Mortar and Pestle
Mortar and Pestle

Overview of the process

It’s easy to use a large, heavy mortar and pestle to grind out fresh pepper spice blends that taste great. All you need are dried peppers, and what ever herbs or spices to go with it. Put it all in the bowl and crush it up. I start by pounding, then grinding and cycle through until it is the consistency that I want.

I purchased my mortar and pestle at a local Asian market. The interior bowl is 6 inches in diameter. You can find a comparable sized mortar and pestle at Amazon.

To dry your herbs you’ll need a dehydrator. I use this cheap Presto Dehydro and it works great.

I usually just mix small batches that I can use and share. But if you made a lot that you wanted to keep long term, it’s best to vacuum seal it. I recommend using a Foodsaver sealer with a mason jar attachment. If you had to pick between wide or regular mouth, I think the wide mouth type work best.

Dried peppers and spices before grinding
Before
Peppers and spices after grinding
After

Video

Here’s a video I made showing step by step how to do this. I also share good tips on storing your blend.

Pickling recipe that I use for peppers

Pickled Stravos Pepperoncini peppers
Pickled Stravos Pepperoncini peppers

Introduction

This is a pickling recipe that I use for peppers; jalapeno, banana, pepperoncini, etc… I use a hot pack method for jarring that keeps them fresh until ready to use.

Ingredients for brine

This makes a little over 1 pint worth. Adjust for however many pints you need. It’s probably a good idea to pack the jars before mixing the brine ingredients so you know how much to make.

  • 1/2 cup vinegar – I use unfiltered apple cider vinegar, just make sure it has 5% acidity
  • 1/2 cup water
  • 2-3 Tbsp honey
  • 1-2 cloves of garlic peeled and smashed
  • 1/4 onion diced
  • 1/2 tsp salt (use pickling salt or sea salt, just make sure it is non-iodized)
  • 2 Tbsp sugar
  • 1/4 cup lemon juice

Process

Clean your jar and canning ring. Spray them inside and out very well with vinegar, let set for a minute, then rinse with water. To be extra safe you could boil them for 20 minutes after. Clean a new canning jar lid with hot soap and water and set aside. Rinse off the peppers you are going to use. Then spray really them well, all over with vinegar. Let them sit for 1 minute. Rinse again with water and set aside. This should kill any germs on the surface of the peppers. Also clean the knife you will use with vinegar.

Cut the peppers into rings. You could probably slit them open vertically and keep whole. It’s easier to pack more in, and exposes more of the surface area to pickling brine if cut into rings. Pack the clean jar as tightly as you can, all the way to the top. Press the rings down into the jar as you fill it.

Put all of the brine ingredients into a sauce pan and bring to a rolling boil, to where you can’t stir it down. Turn off the heat. Immediately pour the boiling brine into the jar over the sliced peppers. Fill to within 1/4 inch of the top of the jar. Use a wooden spoon (or something safe to use with high heat) and press down on the rings making sure they are all submerged. Place the canning lid on top, and loosely screw on the ring.

Let this sit at room temperature. As the jar and ingredients cool, it form a vacuum, sealing the lid. It might take 30 minutes to an hour. This should be shelf stable. But if you are only making one jar, and will use it soon after, you could just stick it in the fridge after it’s cooled. Do this anyway with any that do not seal.

Wait at least one week before trying. A little longer than that, two to three weeks, might even be better. This allows the brine ingredients’ flavor to develop. If you try right after you make it, it won’t taste as good.

After opening the jar, make sure you store it in the refrigerator.

Pickled peppers are a very good condiment/relish type addition to food, such as sandwiches, pizza, hotdogs, nachos, etc… I mostly use them on sandwiches.

Pom Bomb – Blueberry Pomegranate Pepper Jelly

Jar of pepper jelly

This jelly turned out great. I’m sharing the recipe as it can be followed as is, or adapted using different fruits and peppers.

Ingredients:
11 oz mixed peppers (Cereja da Amapa, CGN-20800, CGN-20800 cross and one Jay’s Red Ghost Scorpion)
4 1/2 cups of cane sugar
1 package of Sur-Jel powdered pectin
1/2 cup lime juice
Fruit from two pomegranates
1/2 cup blueberries

Instructions:

  1. Puree the peppers, fruit and lime juice.
  2. Add mixture to a large sauce pan and stir in powdered pectin.
  3. Bring mixture to a rolling boil (can’t stir down).
  4. Stir in cane sugar and bring back to rolling boil
  5. Boil for one minute
  6. Remove from heat and ladle mixture into sterilized jars.
  7. Hot water bath jars for approximately 20 minutes.
  8. This yielded 11 4oz jars.

    This is the equivalent blender that I used.

    Video of the process:

How to make hot pepper popcorn with the Westbend Stir Crazy

I get commissions for purchases made through links in this post. This is at no extra cost to you and helps support my site and YouTube channel.

Westbend Stir Crazy popcorn popping machine

Hot pepper popcorn making should never be done in an enclosed area with no outside ventilation. It’s best to do outdoors, or in an open area that has ventilation to the outside. This is because the vapor that comes out during popping has capsaicin which can be harmful to breath, or at the least very distressing.

This could really be adapted for stove top cooking, but you would have less options regarding ventilation. Whereas a Stir Crazy can be moved to whereever you need it. If you have a strong vented-to-the-outside hood above the oven, that would probably work fine. It would still be a good idea to not cook near anyone who might be sensitive to the vapor.

For a full batch of popcorn use:

  • 1 cup of kernels (3/4 cup if using larger kernels)
  • 3 tbsp of high oil like canola, vegetable, etc…
  • pepper slices. Adjust the type and number of peppers to suit your tastes

The Stir Crazy can be purchased at Amazon. I bought ours at a local Goodwill for about 1/2 the price. It was a salvage item, unused, but a small piece of plastic had broken off. Doesn’t affect usability though. We’ve made several batches with ours and it works great, easy to clean up too.

We used two yellow superhots and that made a very hot batch.

Pepper slices in oil

Pepper Powder

Pepper powder is very simple to make. You first dehydrate the peppers, then crush them to the consistency that you want. For a very fine powder, using something like a smoothie maker (nutri bullet, nutri ninja, etc…). For more granular, flaky consistency, use a mortar and pestle. Powder/flakes taste better if the seeds are removed. For storing the bulk of your powder or flakes, it’s best to use a vacuum sealer. This will prevent the absorption of moisture from the air. Moisture will make the powder cake, and decrease the shelf life dramatically.

How to make pepper powder:

Dehydrating and storing basics:

Links to all the products I used or referenced in the videos:

Presto Dehydro dehydrator
Bella Blender
FoodSaver vacuum sealer
Jar Sealer – Make sure to get right size sealer for what you use. I’ve read that the wide mouth works better than regular. Wide mouth is what I use, have had no problems at all with it.
Storage tubes