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smoked paprika
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5 from 1 vote

Homemade Smoked Paprika

Sure, I have a long list of substitutes for smoked paprika, but you can choose to make your own smoked paprika that you can store in your pantry and use as and when needed.
Prep Time30 minutes
Cook Time3 hours
Dehydrating5 hours
Total Time8 hours 30 minutes
Course: Sauce
Cuisine: Asian, Western
Servings: 1
Calories: 118kcal
Author: Val

Equipment

  • Smoker
  • Oven
  • Baking Pan
  • Small bucket
  • Knife
  • Chopping board
  • Large bowl
  • Colander
  • fine-mesh sieve
  • Paper towel
  • Parchment Paper
  • Oakwood chips

Ingredients

  • 1 lb red bell peppers (0.45kg)

Instructions

  • Soak a good amount of oakwood chips in a bucket full of water for 15 minutes, preheat your oven to 125F (52C) or 170F (77C), and cover your baking pan with parchment paper.
  • Wash the peppers thoroughly with running water.
  • Place the washed peppers in your colander to drain excess water.
  • Once drained, place the peppers on top of two layers of paper towel.
  • Grab sheets of paper towel and tap the peppers dry.
  • Once dry, remove the pepper's top with the stem and the seeds.
  • Slice the peppers into two and remove the white ribs and any remaining seeds.
  • Slice the de-seeded peppers lengthwise into four to eight pieces.
  • Load your smoker with the soaked oakwood chips and turn your smoker on.
  • Place the sliced peppers in your smoker basket and smoke them for at least three hours.
  • Once done, place the smoked pepper slices on your baking pan.
  • Place the baking pan with pepper slices in your oven and allow the peppers to dehydrate for five hours at 125F or three hours at 170F. Make sure to check the peppers every hour to avoid burning them. Sometimes, you will already have perfectly dehydrated or dried peppers before reaching the three- or five-hour period.
  • Once done, place the dehydrated or dried peppers in your spice grinder and pulse to change them into a powdered form.
  • Transfer your homemade smoked paprika to your glass container, seal tightly, and store in a cool, dry place.

Notes

  • When stored properly, the homemade paprika has a shelf life of one to two years.
  • You can use your regular charcoal grill if you don't have a smoker.
  • Make sure all your windows are open and exhaust fans are on when dehydrating the peppers, as they emit strong, spicy odors.
 

Nutrition

Calories: 118kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.03g | Sodium: 18mg | Potassium: 957mg | Fiber: 10g | Sugar: 19g | Vitamin A: 14202IU | Vitamin C: 581mg | Calcium: 32mg | Iron: 2mg