How to Make Paprika
Homemade paprika couldn't be simpler to make and the result is a flavor that is fresher and more flavorful than anything store-bought!
Equipment
Ingredients
- fully ripe red thin-walled peppers (e.g., Boldog or Alma peppers, or peppers of choice; see blog post)
Instructions
- Wash the peppers, cut off the stems, slice them lengthwise and remove and discard the seeds. Note: While you can leave the seeds, if you choose to leave them they will dilute the vibrant red color of your ground paprika.Place the peppers on the racks of your dehydrator and dehydrate at 125 F/51C for 8-10 hours or until fully dried. Thick-fleshed pepper varieties will take longer, smaller peppers will need less time. The peppers are done when they're no longer soft and pliable and the snap when you bend them. If you don't have a dehydrator you can use the oven. Place the peppers on a wire rack on a baking sheet to allow airflow under them and set the oven to 140F or the lowest possible temperature. Some ovens only go as low as 170 F, in which case leave the oven door open a crack during the drying process (you can stick a wooden spoon in the door to keep it open). If your oven has a convection setting use it as that will circulate the air in the oven in a similar fashion to a food dehydrator and reduce drying time.
- Once the peppers are fully dried let them cool completely. Then break them into pieces and place them in a grinder. If you're making smaller quantities a spice/coffee grinder works fine. For larger quantities and to get the finest ground powder possible, I recommend using a Vitamix. Grind the peppers until they're turn to powder. The ground paprika needs to be transferred to an airtight jar immediately after grinding or it will begin to cake from absorbing moisture in the air. Store the paprika in an airtight jar in a dark, cool place or for ultimate freshness store in the refrigerator.
Tried this recipe?Let us know how it was!