Ever wanted to not rely on a plastic tin for your crushed pepper? I enjoy making things, so through trial-and-error, here’s my favorite way to make crushed pepper. I generally serve it fresh or add it to a complex meal, but you can also store the left-over for quite a while.
Any number of small, dried chili peppers (10 is a good number)
In an iron (non-stick not recommended) skillet, fry the peppers dry over lowish heat until they break easily when prodded with a tong (bamboo preferred). Toss them regularly and don’t let them burn, or you might as well toss them, as it’ll taste horrible. Trust me. After they’re done, let them cool unless you have no feeling in your fingers (or don’t want any) then cut off the stem, cut them into 2-4 pieces and crush them with a mortar and pestle (or a freezer bag and a heavy thing, like a rolling pin, or hammer, or bowling ball). Remember, we’re not looking for a powder here- you want pieces and seeds, not powder.
So stop grinding.
I mean it.
Seriously, put down the hammer.
C’mon, this isn’t funny.