Homemade Spicy Paprika Substitute

5 from 1 vote

Making your own paprika substitute for store-bought hot paprika requires time and patience. But as a home cook, gaining skills and knowledge you might put to good use in the future will benefit you greatly.

The best thing about being able to whip up your own paprika is having control over how spicy you want it to be.

Prep Time10

Dehydrating Time4

Total Time4 10

Course: Sauce

Cuisine: Asian, Western

Servings: small jar

Calories: 270kcal

Author: Val

Equipment

Colander
Paper towel
Chopping board
Dehydrator (or oven, baking pan, and parchment paper)
Coffee or spice grinder
Small glass jar with lid

Ingredients

15 fresh red chili peppers

Instructions

If you'll use your oven to dehydrate the peppers, pre-heat it to 200F (94C).
Wash your fresh peppers.
Place the washed peppers in your colander to drain.
Place sheets of paper towel on your chopping board and then transfer the peppers on it.
Grab a paper towel sheet and dab the peppers to dry them more quickly.
Place your dry peppers on your dehydrator tray. If you're using your oven, place parchment paper on a baking pan before placing the peppers.
Put the peppers in your dehydrator and set the appliance to 130F (54C). Leave the peppers to dehydrate until they're crumbly, which takes around four hours. For those using their ovens, the dehydration process can take around one to three hours. Make sure you check the peppers after an hour if they're already crumbly. If not, check after every 30 minutes to avoid burning them.
Once crumbly, remove the tray or pan from your kitchen appliance.
Place enough dehydrated peppers in your coffee or spice grinder and pulse until you have finely ground peppers.
Transfer your homemade paprika substitute to your small glass jar, seal tightly, and store it in a cool, dry place.

Notes

Use serrano or bell peppers if you're making mild paprika.
The shelf life of this homemade paprika is two to three years when stored properly.

Nutrition