Hot Jalapeno Chicken Recipe

How to make it

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• 1. Select some medium sized jalapenos. Green ones create a hotter powder, but red ones work just fine. You can grow your own or purchase them at a store.
• 2. Wash the jalapenos and let the excess water run off. You can use a colander or simply lay them out on a towel.
• 3. PUT ON YOUR RUBBER GLOVES!! This is very important because you will be handling hot peppers and the juice will get into the skin on your hands. The first time you touch your face, it will burn. For some people, if they handle cut jalapenos without gloves, their hands will feel the heat for several days after. WEAR GLOVES!
• 4. Cut the tops off of the jalapenos and discard. Cut each jalapeno in half, lengthwise. This will expose the seeds and inner tissue. Remove the seeds and lay the cleaned out halves on your oven-safe flat surface. The halves can be touching, but not overlapping.
• 5. Turn on your oven to the lowest temperature you have. Mine only goes to 150 degrees, but if you can get it to heat to just around 90 degrees that is great. If your oven is warmer than 100 degrees, prop the door open just a crack. Ovens that are too warm will actually roast the peppers. For really hot pepper powder you will want to avoid cooking the peppers. Put your cookie sheet or whatever you are using, with the peppers on it, in the oven.
• 6. In a few hours, remove the dried jalapenos. They should be hard to the touch with no soft or moist areas. Place these in the blender, close the lid tightly and blend them into a fine powder.
• 7. Storing your powder. When you open the blender, do not breathe in right off, and make sure your face is no where near the top of the blender. This powder is hot and will burn the insides of your nose. It will also make your eyes water. Gently, so as not to kick up too much dust, shake or pour the powder into your spice jar or air tight storage jar. Do not use plastic if you can avoid it as the container will forever smell like hot jalapeno powder. Keep the spice in a dark, cool and dry cupboard. Use it sparingly in eggs, potatoes, on popcorn, with all Mexican cooking and even with some Italian cooking to add a touch of heat.
• Mix all spices in a container to make the Jalapeno spice rub.