Homemade Dried Chili Dust (aka Fairy Dust)

I know I just blogged about the fairy dust, but I can't help myself from doing it again.

Last night I blanched some brussel sprouts and then roasted them in rendered bacon fat, garlic, and fairy dust.

With braised beef brisket and mashed potatoes with roasted garlic, it was quite the Sunday feast.


What's funny is I don't usually mind rainy Mondays and work-weeks that involve teaching during the day and grading at night. But today I'm kind of bitter the weekend is over. I wanted more time to experiment with fairy dust. I have a pork tenderloin that should be rubbed in fairy dust and slowly roasted. I have a boring goulash recipe that would explode with flavor by adding some fairy dust. I want to concoct a dessert that brings together savory and sweet with some heat from fairy dust.

I just need more time.

At least another round of chili peppers are drying on the bookshelf in my office. Being enveloped in the slightly intoxicating smell makes me feel a little better. And feeling my sinuses clear out and tears well up in my eyes from their drying reminds me that there's next weekend--something to look forward to all week long.

Fairy Dust (aka Homemade Dried Chili Flakes/Powder/Dust/)

1 food dehydrator
As many chili peppers you have on hand. The more, the bigger the batch.

Wearing gloves, cut the stems away from the peppers, slice the peppers in half, keep the seeds and membranes in tact. Place peppers seeds-side down on the trays. Dry for 48-72 hours, until pepper shrivel and are dried through. Grind peppers in a spice grinder or coffee bean grinder. Store in a small jar for up to 6 months; though it's doubtful the fairy dust will last that long.