Three Amigos Pepper Flakes
Recommended by Brian
- 1/3 cup dried Chile de Arbol
- 1/3 cup dried Cascabel Chiles
- 1/3 cup dried Pasilla Chiles
- 1-1/2 tsp fresh and coarsely crushed black pepper
- 1-1/2 tsp fresh and coarsely crushed white pepper
- Prepare your peppers. Pluck the tops of your dried chilies and (optionally) remove the placenta and seeds from dried chilies. Dry peppers tend to have more heat than fresh chilies so keep this in mind if you don’t like things too spicy.
- Toast your peppers. This is an optional step, but I prefer the slight toast of the peppers and find that it adds a more complex character. If you want to skip this step, go right ahead. Otherwise, heat a cast iron skillet or medium sauce pan over low-medium heat. Cut into quarters and toss in the chilies for about 10 – 15 minutes until they smell just right (trust me, you’ll know when they are ready). If they turn a bit black, even better!
- Grind your peppers. Carefully transfer the toasted chiles to a small food processor or blender. Pulse chilies 5 or 6 times for about 3 seconds each pulse or until the desired consistency is achieved. Add crushed black pepper and white pepper to packaging.
- Package your flakes I like to use a wide mouth jar or reuse an old spice jar for these flakes. These flakes should last you a good year if not more in a properly sealed package allowing no moisture in.