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Homemade Chili Flakes

Learn how to make your own homemade chili flakes, a flavorful blend of your favorite dried chilies, customizable to your taste.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 cup
Course: Condiment
Cuisine: American, Mexican
Calories: 5
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Dried Spicy Chilies (Thai Birds Eye, Arbol, etc.) Opt for high-quality chilies to ensure maximum flavor.
  • Optional Makrut Lime Leaves If available, these enhance your flakes with a citrusy fragrance.
  • Optional Lemongrass Use as a substitute for lime leaves for a bright note.

Method
 

Preparation
  1. Wash the dried chilies under cold water, then pat them dry thoroughly. If possible, let them dry overnight.
  2. Cut open the chilies and remove seeds if you prefer a milder flavor.
Toasting
  1. Heat a dry pot or skillet over medium heat. Add the chilies and lime leaves (if using) and stir constantly for about 5-7 minutes until you see charred spots appearing.
  2. Alternatively, preheat your oven to 300°F (150°C) and bake the chilies for 5-7 minutes until they're aromatic.
Grinding
  1. Once the chilies have cooled, transfer them to a coffee grinder or food processor. Grind to your desired consistency.
  2. Allow the dust to settle for about 15-20 seconds before opening the grinder.
Storage
  1. Store your homemade chili flakes in an airtight container in the fridge or freezer, where they can last for up to six months.

Notes

For best flavor retention, store the flakes in a dark glass jar away from sunlight. Consider making a larger batch to have on hand.