Step 1

Wash, dry, slice sweet peppers lengthwise, remove stem, save pepper seeds. Lay on tray in oven at 170F degrees till brittle. Pulverize pepper skins and seeds in food processor or coffee grinder.

Step 2

Store half the dried paprika powder in spice jar, sprinkle other half on baking tray, smoke in barbecue overnight till oak wood smoke fire has burned out. Taste. If you want more intense smoke flavor, repeat. Store in spice jar.

Step 3

Note: the above recipe is for winter. In summer, we sundry these fresh peppers and process differently.