SICHUAN CRUSHED CHILI FLAKES RECIPES

Steps:

•  Wash and dry your preferred chili peppers. Remove the stems since these are unnecessary. You can chop or dry it as a whole. if you prefer less spicy flakes, remove some of the seeds. Otherwise, keep the whole pepper for a really hot and spicy result.
• Dry in a food dehydrator. Drying your chilis in a dehydrator will take about 6 to 8 hours at 125ºF. The time depends on the type of chilies you use as well as the freshness and overall humidity. Dehydrate until they will turn medium-dark and in the full crisp. It will eventually snap when it is fully dried.
• If you opt to dry them using an oven, put them inside for 6 to 8 hours at 120-140ºF. Keep the oven door open about 1 to 2 cm and use a perforated oven tray if possible. The door is left open to allow the airflow to remove all the water vapor quickly. Regularly check the chilies and remove them from the heat when they change to a dark color.
• Allow the chilies to cool down before proceeding to the next step. 3. Once dried or dehydrated, crush all the peppers to make the chili flakes. Put them in a bag or sealed plastic bag and crush them by hand or something hard. You can also opt to use a coffee grinder or blender to grind them for a few seconds. Just make sure to wash the machine after use to get rid of the crushed pepper residue.

Steps:

• Make the pepper flakes
• Prepare the oil
• Mix oil with pepper