Smoked Cayenne Peppers

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Are you ready to add a fiery kick to your dishes? Look no further than smoked cayenne peppers. These small but mighty peppers are not only bursting with heat, but they will also bring a unique smoky flavor to any recipe. Whether you’re a seasoned spice lover or just starting to explore the world of hot peppers, smoked cayenne peppers are sure to elevate your cooking game and leave your taste buds tingling. Get ready to spice up your culinary adventures with the irresistible allure of smoked cayenne peppers!

How To Smoke Peppers

the peppers I used were peppers I grew in my garden this year. What I smoked was my last harvest of the year and one of the few because it was a lousy growing season. I incrementally pulled them off and the ones that were ready earlier I left out to start drying, until I had enough to smoke. Once they were ready to smoke I did not do anything to actually prep them. I left my seeds in, if you want a little less heat, you can remove the stems, cut open the peppers and remove the seeds.

I just happened upon another method to remove seeds and while its not a full proof it may be slightly easier. Instead of doing it before you smoked the seed you can do it after. After I smoked the peppers, I removed the stem of the pepper, which in most cases, opened up the pepper. Because everything had dried out in, you could simply tap the seeds out of the pepper. Again, it did not get them all and I was not interested in really removing any seeds but these seemed like a relatively effective method for removing a large majority of the seeds.

Besides deciding whether to leave the seeds in or not, there is not too much more prep before smoking the peppers. We are essentially using the smoker as a dehydrator so we are going to run this super low. If you can get it downwards of 180°, you are in good shape. I used my Weber Kettle for this recipe and what I did was run a very small snake, that allowed me to keep the temps this low and then leveraged the vents, to make any adjustments. For smoke flavor I used some hickory wood chips that I spread across the top of the charcoal.

Set up for smoking peppers

How Long To Smoke Peppers

This is where things can slow down a bit. I started off with about 5 oz. of peppers, I laid them on a very shallow foil tray, as it would be too easy to have these peppers start falling through the grate. Try to avoid layering them, do the best you can to keep them single layered on the tray. After you get them on there is nothing else to do. You need to monitor and see how they are drying out.

Smoked Peppers

I left them on the smoker for 8 hours and they had still not reached my desired dryness. At that point my snake had run out so I transferred to the oven and finished there, at the same low temp of 180°. The peppers spent another 2 hours in the oven. So all in it was an 10 hour process. A good test to see how dry they are, if you have the stem left on the pepper, if it snaps off with no resistance then they are likely dried out enough.

Making Smoked Cayenne Pepper Powder

I opted to make some cayenne powder with this recipe. Once removed from the smoker or oven, depending on how you finished it, you will give them a few minutes to cool down so you can handle the peppers without getting burned. Once cooled, remove any remaining stems from the peppers and if you decide to remove the seeds after smoking this would be the time. Reminder, doing it now will probably not get all the seeds out so you will have some extra heat to the powder.

I used my little Ninja to grind these up. But before doing that, this next tip is incredibly important. GRIND THEM UP OUTSIDE! You may not see the powder floating in the air but its there, trust me. Some people say they wear a mask, I did not but even outside I felt the effects of the powder in the air.

Smoked Cayenne Peppers

As I mentioned above, I kept the seeds for additional heat. My Ninja did not grind them all up so I took what was left and used a mortar and pestle to grind the remaining seeds and added them to the powder. A small coffee grinder or spice grinder will likely do a slightly better job but I was overall happy with the results.

Proper storage, in a sealed container and this should last upwards of a year.

Wrapping Up Smoked Cayenne Peppers

Smoked cayenne peppers offer a unique and bold flavor that can elevate any dish. The smoky aroma adds depth and complexity to both savory and sweet recipes, making them a versatile ingredient in the kitchen. Whether used as a seasoning or incorporated into sauces, marinades, or rubs, smoked cayenne peppers bring a delightful heat that is balanced with rich smokiness. These peppers are not only delicious but also boast numerous health benefits due to their high content of capsaicin. So whether you’re a spice enthusiast or simply looking to enhance your culinary creations, consider adding some smoked cayenne peppers to your pantry for an unforgettable taste experience.

Thanks for being here and checking out this home made smoked cayenne peppers recipe. I hope you enjoy it! We always appreciate comments, 5 star recipe rating and social media shares. As always, keep that smoke rolling!

Looking for some other spices, rub or sauces, here are some great options:

Here are a couple of recipes that call for cayenne peppers:

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Smoked Cayenne Peppers

Smoked Cayenne Peppers

Whether fresh from the garden or from the grocery store, smoked cayenne peppers will add a kick to all your meals.

Prep Time: 5 minutes
Cook Time: 10 hours
Total Time: 10 hours 5 minutes

Ingredients

  • 5 oz. of cayenne peppers

Instructions

  1. If you are looking for less heat, remove the seeds prior to smoking. More heat leave them in.
  2. Set smoker for a low temperature of 180°, I used hickory wood
  3. Place on a shallow tray for transport and smoking
  4. Smoke for approximately 8-10 hours. A good test for dryness is when you can easily snap off the stem and there is no resistance, and if anything the pepper flakes when you snap it off.
  5. After the peppers are dried out, remove the stems, place in a grinder and grind into a powder. If you were unable to grind as fine as you like, you can use a mortar and pestle to further grind the peppers. GRIND THE PEPPERS OUTSIDE AND CONSDIER USING A FACE MASK.
  6. Once done, store in an airtight container and keep for up to 1 year.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 48Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 4mgCarbohydrates: 9gFiber: 4gSugar: 2gProtein: 2g
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