Step 1

After you’ve roasted and remove the skins from your red jalapeno peppers, reserve the charred skins. Your amounts will obviously vary.

Step 2

Spread the skins out over dehydrator sheets. Use extra trays if needed.

Step 3

Dehydrate at 125 degrees F. for 8-10 hours, or until the skins are completely dried through. They should be very crumbly to the touch with no moisture anywhere.

Step 4

Grind up the dried mixture with a mortar and pestle, or use a spice grinder.