We use about one cup of smoked paprika powder per year, and one cup of regular sweet paprika powder. You can make these spices easily and quickly yourself by dehydrating red organic fresh California Wonder sweet peppers in your oven, then pulverizing them in your food processor or coffee grinder. If you buy sweet red peppers in the store, and they are not organic, submerge them 15 minutes in a solution of 2 Tsp baking soda and 1 quart of water, then wash them. It removes 40% to 90% of residual pesticides.When the paprika powder has dried, you store a cup in a spice jar and you cold smoke another cup on a tray in your barbecue with a cup of soaked oak wood chips. Done for the year.

This is a home made version of the mild, sweet, fruity, spicy Aleppo pepper powder from Syria.For mild, sweet and fruity, I use five parts of dried sweet California Wonder Red peppers. For spicy , I mix in one part dried Red Cayenne peppers.Dried Aleppo peppers are 5,000 units of heat on the Scoville Pepper Scale. California Wonder are zero, and Cayenne Peppers are 30,000 units hot, so the mix is 5,000 too.This recipe is for one spice container. One hundred grams, almost 4 ounces.Aleppo pepper makes delicious tangy beef bolognese sauce and spicy lamb kebabs.#GlobalApron

When garden spices, seeds and herbs ripen, we pick and hang them to dry. Keep them dried in a small plastic bag with a label and year. Combine them into pickling spices and other spice mixes when the last ones are ready, usually the red peppers. We purchase some spices, mix them together to use till next harvest.

These are Italian red peppers, also called Carmen peppers, or “bullshorn” peppers. They are as long as my hand, look like a bulls horn. Mild peppers, kids love to snack on them fresh or pickled. Great on salads and in soups. Stays crunchy till next harvest when pickled.

Famous Hungarian paprika paste imitated with local California ingredients to make Hungarian paprika paste called Eros Pista. Hungarian red wax paprika peppers are between 1,000 and 5,000 Scoville units of spicy, same as our red California Anaheim wax peppers grown here.Like most equivalents, I anticipate a taste difference. Our farm grown sweet paprika powder tastes different from the Hungarian paprika powder I can buy in the store. I expect the same will be true for this spicy paprika paste.I went to the store and bought some fresh Fresno peppers to compare. They are about 2,500 to 10,000 Scoville Units of spicy, and have a natural smokey flavor. The recipe uses a lot of salt, probably the reason why this pepper sauce stays fresh for a year till next harvest. I will soak my dried anaheim peppers from last harvest in salted water to make a small quantity of imitation hungarian paprika paste now to cook and test. I also made a small jar of Fresh Fresno peppers. If you are concerned about preservation risks, follow the instructions on soeasytopreserve.com.

The hot peppers are ripe. We make three basic types of fresh Indonesian hot red pepper sauces for the year: vinegar boiled sweet and sour red pepper sauce ( sambal oelek), vinegar boiled sweet hot pepper sauce (sambal manis), and lemon grass oil baked hot pepper sauce with spices (sambal badjak).The red pepper crop failed mostly this year in California, prices went sky high, so we are using fewer peppers, by using the seeds inside ripe peppers as well this year. Seeds make the sambals much hotter than if the peppers are deseeded. The recipes in here use these seeds, I reduced the serving quantities to 1/2 teaspoon per serving instead of one full teaspoon.The taste test for sambals is listed below.

Five days of sun drying will preserve fresh sweet peppers for the whole year, if cut in half before drying.

We grow sweet paprika peppers called California Wonder that turn deep red when left on the plant longer. We blister peel, deseed and dry the red ones to make red paprika powders to cook with all year.To make paprika schnitzel, pork steaks are coated with a paprika powder and egg breading, salt and pepper, covered with a paprika topping made from garlic, shallots, mushrooms and fresh sweet peppers that are sliced in rings, skillet fried in ghee, served over a large crisp breaded thin pork steak with french fried potatoes and cold beer.This is a big farm dinner with big portions for big appetites, but below your daily maximum for fat intake since very little fats and oils are used.

The spiciness of Peppers is measured in Scoville Heat Units. No detection of spiciness in water is 0 units. Detection is 1 unit. A pepper is dissolved in a cup of water and diluted with another cup of water, tasted, diluted and tasted again, and again till there is no more spiciness. The heat units are doubled every time there is a dilution, so 4096 heat units is 11 dilutions.This peppersauce is made the same way. The sauce base has 0 units heat. You then crush one dried red thai pepper, mix it with the base, and taste a drop. Then another pepper, taste another drop, and another, till you have the perfect taste.#GlobalApron

Habanero peppers are at least 100 times spicier than Jalapeno peppers, you can make a taco pepper sauce that knocks your socks off by just adding one roasted Habanero pepper to roasted Jalapeno peppers. We add banana peppers as well for smoothness. Over time, the sauce mellows as it ages. To bottle age, follow the precise recipe in here. This recipe shows you how to make the pepper sauce exactly as spicy as you want. To preserve this sauce, follow the instructions on soeasytopreserve.com

Recipe from cookpad member Hayat. Thank you, Mrs. Hayat. I ate red Harissa on eggs in Tunesia on my honeymoon, loved the Harissa and the honeymoon. Your Magreb Baklouti green peppers are the same spicyness as green Mexican poblano peppers, which I can grow here.Our lemons and limes are ripe, I made a quart mason jar of green harissa lemon pepper sauce. This sauce is delicious on roasted chicken. If you are concerned about preservation risks, follow the instructions at soeasytopreserve.com

The Thai hot Birds Eye peppers are ripe and will mellow better when dried slowly, taking two months hanging in our kitchen. They stay spicy, but the initial mouthfeel of slowly dried peppers is not as sharp as if they were sundried or ovendried, the outer pepper stays flexible and red instead of fragile and dark, they cook better.The secret is to coat the fresh peppers with a spray of olive oil, so mold, insects, and moisture do not degrade the peppers when hanging to dry two months.