You can use any pepper to make paprika. I prefer thin skinned peppers as they are easier to dry and grind. I have been using a cross from my garden that produces thin skinned, dark red peppers with medium heat. I remove the seeds to keep it from getting too hot, dry them in a dehydrator, and then grind to a flake consistency. This goes into my chili by the tablespoon, along with cumin seeds, oregano, and home grown ancho powder.
TomNJVA
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