Cayenne Pepper From English Chilies
Ingredients
Directions
Prepare
Remove the stalks from the chilies.
Place the chilies in a colander and set it before the fire to dry for 12 hours.
Grind and store
Once dried, pound the chilies in a mortar with ¼ cup of coarse sea salt until fine.
Transfer the mixture into a well-stopped bottle.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chilies
- Provide the heat and pungent flavour that define the powder.
- Coarse sea salt
- Seasons the powder and helps preserve it during storage.
The step that matters
Drying the chilies fully. Any moisture left in the chilies can encourage mould and spoilage once they are sealed in a bottle. Thorough drying before pounding keeps the powder stable and free-flowing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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