Red Pepper Flakes
Unlock a world of vibrant, fresh heat by making your own red pepper flakes at home. This simple recipe transforms dried chilies into a versatile pantry staple, perfect for sprinkling over pizza, pasta, or any dish needing a spicy kick. Far superior to store-bought versions, homemade flakes offer unparalleled aroma and customizable heat.
For 8 servings
5 steps. 5 minutes total.
- 1
Prepare Chilies: Put on disposable gloves to protect your hands from chili oils
- a.Carefully remove and discard the stems from the dried red chilies. For a milder result, you can slice the chilies lengthwise and shake out some or all of the seeds, as they contain a significant amount of heat.
- 2
Step 2
- a.Toast for Aroma: Place the de-stemmed chilies in a dry, heavy-bottomed skillet over medium-low heat. Toast for 2-3 minutes, stirring and tossing frequently to prevent burning. The chilies are ready when they become highly fragrant and darken slightly in color. Work in a well-ventilated area as the fumes can be potent.
- 3
Step 3
- a.Cool Completely: Immediately transfer the toasted chilies from the hot skillet to a plate in a single layer. Allow them to cool completely to room temperature for about 5 minutes. This step is crucial as it makes them brittle and easy to grind.
- 4
Step 4
- a.Grind to Flakes: Once cool, transfer the chilies to a spice grinder, blender, or food processor. Pulse in short, 1-2 second bursts until you achieve your desired flake consistency. Be careful not to over-grind, or you'll end up with chili powder. Let the dust settle for a minute before opening the lid to avoid inhaling the spicy particles.
- 5
Step 5
- a.Store Properly: Transfer the freshly ground red pepper flakes into a clean, airtight glass jar. Store in a cool, dark place like a pantry or cupboard. They will retain their best flavor and potency for up to 6 months.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always wear gloves when handling hot chilies to prevent skin irritation, and avoid touching your face or eyes.
- 2Ensure your kitchen is well-ventilated when toasting the chilies, as the capsaicin fumes can irritate your eyes and throat.
- 3For a more complex and nuanced flavor, use a blend of different dried chilies, such as smoky chipotles, fruity guajillos, and fiery Arbols.
- 4Let the chilies cool completely before grinding. Grinding them while warm can create moisture and cause the flakes to clump.
- 5Control the final texture by pulsing carefully. Fewer pulses will result in coarser flakes, while more pulses will create a finer texture.
Adapt it for your goals.
Smoky Chili Flakes
Use dried chipotle or morita peppers instead of or in addition to other chilies for a deep, smoky flavor.
Flavored Chili FlakesFlavored Chili Flakes
After grinding, mix in a small amount of smoked paprika, garlic powder, or dried oregano for an infused flavor profile.
Seeded vs. SeedlessSeeded vs. Seedless
For a pure chili flavor with less intense, sharp heat, remove all seeds before toasting. For maximum heat, leave all the seeds in.
Why this is on our healthy list.
Metabolism Booster
The capsaicin in red peppers can temporarily increase metabolic rate, helping your body burn calories more efficiently.
Rich in Antioxidants
Red chilies are a good source of antioxidants and vitamins like Vitamin A and C, which help combat oxidative stress and support immune function.
Anti-Inflammatory Properties
Capsaicin is a potent anti-inflammatory agent that may help reduce inflammation and provide relief from certain types of pain.
Frequently asked questions
Homemade red pepper flakes are very low in calories. One teaspoon (about 2g) contains approximately 6 calories, making it a great way to add flavor without significantly impacting your calorie intake.