chili flakes

How to Make Chili Flakes at home either using an oven or food dehydrator. This simple DIY is a great way to use up extra chilies and pack some heat and flavor into all sorts of dishes!

How to Make Chili Flakes

chili peppers

TOP TIP: Make sure to wear gloves whenever handling hot peppers/chilis and avoid contact with your eyes, nose, and mouth. The capsaicin within the peppers can linger on your skin even after multiple hand washes- so even more reason to wear gloves.

First, rinse the chilies, wipe dry, and remove the stems. You can either keep them whole or chop in half (which will reduce the oven/dehydrator time). Remove some of the seeds if you'd prefer a less spicy flake mix.

Dehydrate the chili's at 52ºC/125ºF for about 6-8 hours. The time will depend on the type and freshness of the peppers and the overall humidity.

Dehydrate until the peppers are slightly darkened and have become fully dry and crispy. They should snap when you break them, not bend (at all).

To dry in a dehydrator

If your oven goes as low as 50-60ºC/120-140ºF, then dry for about 6-8 hours, but keep an eye on them and crack open the oven, if the chilis begin to 'cook' in any way.If the oven's temperature doesn't go as low, select the lowest possible temperature, and crack open the door while drying them. This will allow for better airflow and will remove all water vapor quickly.

You can use a wooden spoon or another heatproof utensil to help keep the oven door open just 1-2cm.

Allow the dried chilies to cool down before making the chili flakes.

To dry in the oven

Once dehydrated, you can crush the peppers to make the chili flakes.  To do this, either place them in a bag and crush them by hand. Alternatively, grind them in a blender or coffee grinder for just a few seconds.

To make the flakes

Dried chilis have a fantastic shelf life of at least 12 months if stored properly. Make sure to keep them in a dark, cool environment that is moisture-free, in an airtight container.

How to Store

https://content.jwplatform.com/videos/SAO0ZdHE.mp4

This is an easy tutorial on how to make Chili Flakes at home either using an oven or food dehydrator. This simple DIY is a great way to use up extra chilies and pack some heat and flavor into all sorts of dishes!

It’s unclear whether "purgatory" refers to the bubbling red tomato sauce used to poach the eggs in this easy skillet meal or the fire of the red-pepper flakes that the sauce is spiked with. In either case, this speedy Southern Italian dish, whipped up from pantry staples, makes for a heavenly brunch, lunch or light supper. Note that the anchovies are not traditional, but they add a subtle fishy richness to the tomatoes. However, feel free to leave them out.

Eggs in Purgatory

extra-virgin olive oil,

garlic, 1 thinly sliced and 1 halved

anchovy fillets, minced (optional)

flakes,

tomatoes

fine sea salt, more to taste

black pepper

basil rosemary

Parmesan,

unsalted butter, more to taste

eggs

bread,

basil

In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, anchovies and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.

Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.

Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won't cook through, so don't skip that step.)

While the eggs are cooking, toast bread in a toaster or under the broiler. Rub warm toast with the cut garlic clove, drizzle with oil, and sprinkle with salt.

To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with garlic toast and pass pepper flakes at the table. 

This fra diavolo sauce recipe is an Italian classic sauce made with juicy tomatoes and fiery chili flakes, perfect for seafood and pasta. So easy to make!

Fra Diavolo Sauce Recipe

olive oil

onion

spicy red pepper (chopped (optional, for extra spicy))

garlic (chopped)

spicy red pepper flakes (or to taste)

dry white wine

oregano

Salt and pepper

parsley

basil leaves (chopped)

Onion and Peppers

Heat the oil in a large pan to medium heat. Add the onion and red pepper. Cook them down for 5 minutes to soften.

Garlic

Add the garlic and cook for 1 minute, until you can smell that gorgeous garlic.

Tomatoes

Add the crushed tomatoes with their juices, red chili flakes, white wine, oregano and salt and pepper to taste.

Simmer

Simmer for 10 minutes (or longer) to let the flavor develop.

Parsley and Basil

Stir in the parsley and basil leaves. Taste and adjust for salt.

Serve

Serve with pasta or seafood, like Shrimp Fra Diavolo.

This shrimp fra diavolo recipe is an Italian classic with succulent shrimp and linguine tossed with a fiery tomato sauce. It's pasta for spicy food lovers!

Shrimp Fra Diavolo Recipe

shrimp

spicy red pepper chopped (optional, for extra spicy)

garlic

spicy red pepper

basil leaves

linguine noodles (for serving)

FOR GARNISH: Extra red chili flakes (fresh chopped parsley)

Cook Shrimp

Heat the oil in a large pan to medium heat. Season the shrimp with salt, pepper and 1 teaspoon chili flakes, then cook them for 2-3 minutes per side, or until they are pink and cooked through. Set them aside.

Vegetables

Add the onion and red pepper to the same pan. Cook them down for 5 minutes to soften.

Simmer for 10 minutes (or longer) to let the flavor develop. You can prepare your pasta noodles while the fra diavolo sauce is simmering.

Add Shrimp

Stir in the reserved shrimp and heat them through about a minute.

Herbs

Linguine

Toss with prepared linguine noodles. Garnish and serve!

This Carolina vinegar bbq sauce recipe adds a spicy tang to pulled pork or other barbecued meats, and it's so easy to make. Here are 2 ways to make it.

Carolina Vinegar BBQ Sauce Recipe

apple cider vinegar

white vinegar

red pepper flakes (or more to taste)

salt

ketchup

tomato paste

Heat

Heat all of the ingredients to a large pan over medium-low heat. Simmer for 2-3 minutes. You can also use the microwave to warm it for 30 seconds, which is a common practice. Whisk it all together.

Meld

Transfer the vinegar bbq sauce to a jar and let sit for 1 day to let the flavors meld.

This homemade szechuan sauce recipe is the perfect combination of sweet and spicy, and so easy to make. It's perfect for quick dinners, stir fries, noodle dishes, and more.

Szechuan Sauce Recipe

soy sauce

rice vinegar

sesame oil

honey (or more for sweeter)

chili garlic sauce

ground ginger (fresh minced ginger is good, too)

garlic powder (fresh minced garlic is good, too)

sriracha (or more to taste)

red pepper flakes

chicken stock

cornstarch (optional, for thickening)

Chinese 5 spice

Whisk all of the ingredients except the cornstarch together in a small pot. You can blend them in a food processor or blender if you'd like.

Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.

If you'd like to thicken it, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch.

Cool and serve.

https://www.youtube.com/watch?v=STecesu1Rjg

This homemade szechuan sauce recipe is the perfect combination of sweet and spicy, and so easy to make. It’s perfect for quick dinners, stir fries, noodle dishes, sprucing up vegetables, marinating meats and so much more. Cooks in 5 minutes!

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Homemade Szechuan Sauce Recipe (How to Make Homemade Szechuan Sauce)

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon ground ginger fresh minced ginger is good, too
1 tablespoon honey or more for sweeter
1 tablespoon chili garlic sauce
1 teaspoon garlic powder fresh minced garlic is good, too
1 teaspoon sriracha or more to taste
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock
OPTIONAL INGREDIENTS
1-2 tablespoons cornstarch optional, for thickening
1/2 - 1 teaspoon szechuan peppercorns lightly toasted and ground (or use black peppercorns instead)
1/2 - 1 teaspoon Chinese 5 spice

Cooking Directions

Whisk all of the ingredients except the cornstarch together in a small pot. You can blend them in a food processor or blender if you'd like.
Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.
If you'd like to thicken it, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch.
Cool and serve.

Recipe Notes

Store in the refrigerator in a sealed container.
Makes just about 1 cup.
Heat Factor: Mild, but there is some zing from the combination of chili pepper flakes and sriracha. You can easily heat things up with hotter pepper flakes, hot sauce, or adding in some hot chili powder.

You can also very easily use other cuts of steak for this. Skirt steak is great, but I enjoy it sometimes with a nice ribeye. Very tasty!

Get the full printable recipe with discussion, details and notes at https://www.chilipeppermadness.com/recipes/szechuan-sauce/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Szechuan Sauce Recipe - Chili Pepper Madness

This spicy ramen noodles recipe is easy to make and so much better than store bought ramen, plus you can make it as spicy as you want! Ready in minutes!

Spicy Ramen Noodles Recipe

chicken broth (or use vegetable broth)

serrano peppers (sliced (use jalapeno

garlic (smashed)

ginger

gochujang (or

chili crisp (or use hot chili oil)

soy sauce (or more to taste)

sambal oelek (or use chili-garlic sauce)

tsp rice wine vinegar

Sriracha (or use your favorite hot sauce)

ramen noodles

shrimp (peeled and deveined (or use other cooked proteins))

Broth

Add the chicken broth to a large pot and heat to medium heat.

Stir in Ingredients

Stir in serrano peppers, garlic, ginger, gochujang, chili crisp, soy sauce, sesame oil, sambal oelek, vinegar and sriracha. Stir until everything is completely incorporated.

Simmer for 10 minutes to let the flavors develop.

Noodles

Stir in the noodles and shrimp (or other cooked proteins) and cook until the noodles are softened and the shrimp is cooked through, about 5 minutes.

Serve into bowls and garnish with sliced soft boiled eggs, fresh chopped parsley, red pepper flakes, green onion and sesame seeds.

This creamy vegan vegetable stew makes a big pot of goodness. Tons of chopped vegetables soften up in a creamy, sun dried tomato-enriched broth. Garlic, thyme, basil, chili, and nutritional yeast add lots of flavour.

Creamy Vegan Vegetable Stew with Sun Dried Tomato Broth

yellow onion, chopped ((about 1¼ cups))

medium carrots, chopped ((about 2 cups))

celery, chopped ((about 1 cup))

sea salt and ground black pepper,

garlic,

nutritional yeast

thyme leaves, minced

paprika

bay leaves

medium new potatoes, chopped ((about 3 cups))

small zucchini, chopped ((about 1 cup))

corn kernels ((fresh

vegetable stock

broccoli and cauliflower florets

green beans

coconut aminos

baby spinach

In an upright blender, combine the sun dried tomatoes and non-dairy cream. Blend on high until completely smooth. Set this aside.

Heat a large soup pot or Dutch oven over medium heat. Add 2 tablespoons of the oil from the jar of sun dried tomatoes and swirl it around.

Add the onions, carrots, and celery to the pot and stir. Sauté until all of the vegetables are quite soft, about 10 full minutes. Season with salt and pepper.

To the pot, add the garlic, nutritional yeast, thyme, dried oregano, chili, paprika, and bay leaves. Sauté this mixture until very fragrant, about 2 minutes. Add the tomato paste and stir. Cook for another full minute.

Add the potatoes, zucchini, and corn to the pot and stir. Season again with salt and pepper. Pour in a bit of the vegetable stock and scrape up any brown bits at the bottom of the pot. Pour in the remaining vegetable stock as well as the sun dried tomato &quot;cream,&quot; and stir. Place the lid on top of the pot, slightly askew.

Bring the stew to a boil and then lower the heat to a simmer. Simmer the stew until potatoes are very tender, about 20 minutes.

Once potatoes are tender, add the broccoli, cauliflower, and green beans. Give the stew another season with salt and pepper. Continue to simmer, partially covered, until the broccoli/cauliflower florets and green beans are tender, about 10-12 minutes.

Stir in the coconut aminos and baby spinach. Once the baby spinach is wilted, check the stew for seasoning and adjust if necessary. Finish the soup with the chopped basil and extra black pepper if you like.

This 30 minute tomato orzo with balsamic broccolini is hearty, simple to make, and loaded with flavour from shallots, garlic, thyme, capers, and fresh tomatoes. Made almost entirely on the stovetop with quick cooking orzo pasta, this is a perfectly cozy weeknight vegan main.

30 Minute Tomato Orzo with Balsamic Broccolini

olive oil, divided

broccolini, tough ends trimmed

balsamic vinegar

shallot, finely diced ((about ¾ cup diced shallot))

capers, minced

yeast

½ teaspoon chili flakes,

cherry tomatoes, halved

orzo pasta

unsweetened non-dairy cream ((see notes))

basil leaves, torn

vegan “parmesan”, for serving (optional)

balsamic glaze,

Preheat your oven to 425°F. If your broccolini stems are thick, cut them down the middle lengthwise. Transfer all trimmed broccolini to a baking sheet and toss with 1 tablespoon of olive oil, the balsamic vinegar, salt, and pepper. Spread the broccolini out into a single layer and roast for about 10-15 minutes, or until tender.

Start on the tomato orzo. In a deep skillet or braiser-style pot over medium heat, add the remaining olive oil. Add the shallot to the skillet and sauté until very soft and translucent, about 5 minutes. Add the thyme, capers, garlic, nutritional yeast, and chili flakes to the skillet and stir. Sauté until very fragrant, about 2 minutes.

Add the cherry tomatoes to the skillet and stir. Sauté until they start releasing juice and softening (you can speed this up by pressing down on them a bit with your stirring spoon), about 5 minutes. Season with salt and pepper. Add the orzo and stir.

Pour in the vegetable stock and non-dairy cream and stir.  Bring the orzo to a boil and then lower the heat to a simmer. Cook until the orzo is plumped up and a lot of the liquid is absorbed, about 10-11 minutes. I recommend stirring pretty much constantly as the orzo does tend to stick to the bottom of the pot. Add more splashes of stock (or water) if necessary.

Check the orzo for seasoning and adjust if necessary. Stir in the fresh basil and serve with the broccolini on top and some vegan “parmesan” and balsamic glaze as garnish.

Lemony lentil soup with spinach and 7 spices is naturally vegan and gluten-free, comes together in one pot in about 40 minutes, and uses plenty of pantry ingredients. Satisfying and flavourful with Tamari, garlic, spices, and fresh lemon juice.

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Top 20 chili flakes recipes from across the web

The most viewed chili flakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Chili Flakes

Eggs in Purgatory

Fra Diavolo Sauce Recipe

Shrimp Fra Diavolo Recipe

Carolina Vinegar BBQ Sauce Recipe

Szechuan Sauce Recipe

Spicy Ramen Noodles Recipe

Creamy Vegan Vegetable Stew with Su...

30 Minute Tomato Orzo with Balsamic...

Lemony Lentil Soup with Spinach & 7...

Hot Honey Roasted Carrots

35 Vegan Chickpea Recipes: 7 Spice ...

Easy Olive Oil Marinated Cheese wit...

10-Minute Vegan BBQ Sauce

Best Vegan Tacos with Plant-Based G...

Smoky Vegan Corn Chowder with Potat...

Blackberry Glazed Tofu with Black P...

Pasta with Creamy Eggplant-Walnut P...

Summer Veg & Tofu Skewers with Blue...

Braised Romano Beans with Spicy Che...

The most viewed chili flakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine