Red Pepper Flake on the Nesco Snackmaster Pro

Ever since I bought my dehydrator I have been looking forward to drying chile peppers. I wanted to make my own red pepper flake on the Nesco Snackmaster Pro. I use a ton of red pepper flake in the many dishes I cook, and I thought it’d be awesome to grown my own peppers and dry them. So, that’s what I did. My pepper harvest wasn’t very bountiful, but fortunately it doesn’t take a lot of peppers to make a good-sized batch of red pepper flake. Packed with heat and great flavor, I couldn’t have been happier with the end result.
Red Pepper Flake on the Nesco Snackmaster ProI hand-crushed the dried peppers with a mortar and pestle. You could use a blade coffee grinder or even blender, but I think you’ll end up with chile powder (my next project) instead of coarse flake. You get much better control over the end product using the mortar and pestle.

Also try my smoked habanero flake.

Red Pepper Flake on the Nesco Snackmaster Pro

Course Spice Mix
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Author Mike

Ingredients

  • Chile peppers

Instructions

  • Cut the stems off of the peppers. Do not remove the seeds.
  • Place peppers on the dehydrator trays. Set the dehydrator temperature to 165 F.
  • Dry for 8 hours or until the peppers are crispy and brittle.
  • Working in batches, place the peppers into a mortar and grind with the pestle until the desired consistency is achieved.
  • Store in an airtight container.

Peach Apricot Chile Wings

I had been jonesin’ for these peach apricot chile wings from the moment I ran across the original recipe. Not because I’m a big fan of apricots, mind you, but because i knew that the combination of sweet peach and apricot would go perfectly with spicy chile sauce. Heck, I think the sauce even changed my mind about apricots!Peach Apricot Chile WingsI cooked these peach apricot chile wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.

Usually I toss my wings with sauce after they are cooked, but this time I brushed some of the sauce onto the wings just before removing them from the grill. The sauce ‘set up’ a bit, making for the best sticky yummy wings you could imagine. I also served a bit extra of the sauce on the side for dipping.

Also try my pineapple chicken wings. And my ancho peach wings!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Peach Apricot Chile Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
Author Mike

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons Fire-Eater rub or your favorite seasoning

For the glaze and dipping sauce

  • 6 ounces peach preserves
  • 6 ounces apricot preserves
  • 1 cup Thai chili paste such as Sambal Oelek
  • 1 teaspoon fresh lime juice
  • 1 tablespoon minced fresh cilantro

Instructions

For the wings

For the sauce

  • Combine all ingredients in a saucepan over medium heat.