This past week I removed all the furnatire from the porch, cut down the past year’s dying flowers, and brought the perennials in the house. One of the plants to trim was a chili (of which type both Danielle and I forget), which grew very mild, nice fruits. Since there were some chilis left on the plant I cut them off, tossed them in the food dehydrator, and this evening after they were sufficiently dry ground them into chili powder.
The photo above shows the tops and seeds that I cut off them poured out before putting them in the spice grinder, something I did because I didn’t want seed-heavy spicy powder. The result is a very gentle, almost buttery tasting paprika-like powder that’ll go wonderfully on eggs and other light-tasting food. I think it also might do nice things on popcorn.