These charred and then slowly roasted flakes have wonderfully fruity type of fragrance. It tastes fruity, sweet and extra extra hot. I use it from breakfast to making chocolate based desserts.
They are harvested from my backyard and saved in freezer until a gallon size Ziploc has been filled. You may not be able to find the super hot fruity scorpions, but lot of markets sells habaneros throughout the year, they are very fruity as well. I mixed them, but just habaneros would be sufficient.
As I said they are super hot, so a pound of peppers should be enough for you for a couple of years, but hope you share with your friends and make a new batch every 4 to 6 months for the best fruity flavor.
If you have all the time in the world, poke a hole in each pepper to release steam so that it can get dried faster, otherwise no need. I like charring them on the grill first for additional flavors, if you don't have a gril or time, you can just carefully broil them.
Ingredients
About 1 pound habaneros, stems removed
Extra virgin olive oil and kosher salt for tossing and seasoning
Instructions
USING DISPOSABLE GLOVES, toss all the peppers in a large bowl with extra virgin olive oil
In a grill basket char them without burning
Place the habaneros evenly across a baking rack over a baking sheet - you can use a foil lined baking sheet directly but they will stick and not evenly dry out.
Sprinkle some kosher salt.
Place the sheet to the oven and turn the oven to 350.
As soon as oven reaches to 350 turn it off, and let it cool down for an hour.
Repeat this 3 more times, and stir after the 2nd/3rd time. You can do this at the same day or over a period of time.
After total of 4 times, they are usually done, some need 5th time based on their size.
Using a glow, check each one to see if they are crunchy and/or totally dried out and feels like solid rock. Separate the ones feels like raisins, and move them back to the oven one more time.
Now it's the fun part, when you start crushing them either on mortar or spice grinder or food processor, it will burn your eyes and throat, so be aware.
To achieve flake size pieces, I use my nutribullet to pulse them a handful of peppers at a time. You can do that in your food processor as well.
Store them in airtight container, and leave them on the countertop. Don't forget to smell everyday like flowers! They are amazing.
Comments