After making a big ole batch of bell pepper powder using my dehydrator I decided I need to kick things up a bit. Not crazy over-the-top kicked up, but something a bit spicier. I’m a big fan of poblano peppers. They aren’t super hot and they have such great pepper flavor. I love them stuffed, roasted, sliced on a sandwich, however. And now, I love them dried. Poblano pepper powder on the Nesco Snackmaster Pro is perfect for seasoning my favorite dishes.
Dried poblanos can still pack a punch, so when you go to cutting them up make sure you wash your hands good (or use rubber gloves) when you’re done. And when you grind the dried peppers, watch out for that dust. It’ll wake you up and wake you up quick.
I keep my dried powders in Mason jars that I vacuum seal using an attachment for my sealer. They keep forever. You just need to remember to re-seal the jars after removing the powder to use in a dish.
You can also make bell pepper powder.
Poblano Pepper Powder on the Nesco Snackmaster Pro
- 12 Poblano peppers I used a mix of 4 each of green, yellow, orange and red. I was able to fit approximately 2 peppers per Nesco Snackmaster Pro tray
- Set your dehydrator to 135 F.
- Rinse the peppers. Remove the stems and seeds and cut into chunks. If you are not using screen trays you’ll want to cut fairly large pieces so they do not fall between the trays.
- Dehydrate for 12-16 hours. Rotate the trays every 2 hours if possible.
- Once all the peppers are dry and a bit crisp remove and let cool.
- Process the peppers in the grinder until they form a fine powder. If some pieces of pepper do not grind return them to the dehydrator for another hour or so until crisp.
- Keep the powder in an air-tight container. I place mine in a Mason jar, cover it, then use a vacuum-sealer attachment specifically for jars to remove all of the air.
Nutritional values are approximate.