Smoke 'em, if you got 'em!
Wet chunks of mesquite on a small burner of grill. Peppers are cleaned, de-stemed, slit and placed in cooking basket. Add chunks of hardwood as necessary. Smoke the peppers for 4-5 hours. Then place in oven on lowest temp setting and let dry out for 12 hours. They will then be crispy and crunchy. Grind in a coffee grinder to desired consistency. USE SURGICAL GLOVES WHEN CLEANING AND RESPIRATOR MASK WHEN GRINDING. Safety first!
Then use a funnel and pour the ground smoked pepper into shaker bottles. I smoked Bhut Jolokia, Habanero, Japs, Poblanos, cayenne and sh!tako. Yum!
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