Grow your own chilli plants and make your own chilli flakes to cook with and sprinkle on your meal.
- The hottest chilli that you can buy or plant. You could also mix it together with a mild chilli
- Pick your chilies when red.
- If you pick a large batch or you have a lot of chilies place them on a baking tray and dry them slowly in a low 120 degrees (248F) oven for 8 hours.
- When the chilies are crunchy and dry to touch they are ready, if they seem soft, cook them at 120 degrees (248F) for a while longer.
- If you would like to dry them outside on hot and dry days just place your red chilies on a tray outside for a week (bringing them inside overnight) turning them daily. If after a week they haven't dried enough put the tray in the oven and dry slowly at 120 degrees (248F) until they are crunchy. (Less than 8 hours as they have already started the drying process in the sun)
- Once chilies are dry and crunchy grind them in a clean old coffee grinder to your preferred flake size. The finer the chilli you want the more you have to grind. Alternatively pulse in a food processor until you get your desired flake size.
- Keep in an airtight container with a screw lid in the fridge to keep fresh for longer or store in the pantry for a year.