Powder Your Food

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It’s been a busy summer, but I cleared the schedule to finally write a post.

My original plan was to only plant a few herbs. I really want to move, and I didn’t want to leave my crops behind. But the closer season came, the more obvious it became that I wasn’t moving anytime soon. So I planted the herbs–and other things. I even have a tomato plant forest leading to my door.

There are lots of flowers and tomatoes on them. And I’ve already picked and eaten three.

I also planted jalapeños, but nothing yet. Well, I have plants, but that’s it. So, when I saw a YouTube post on Suttons Daze (https://www.youtube.com/channel/UC_JPNIxSg8llJJTOupC86jQ) for jalapeño powder, I knew I had to make it. After all, you know how much I love my food powders. But unless I wanted to wait, I’d have to get jalapeños and dehydrate them first. Unless . .

I already had dehydrated peppers. Thanks to My Spice Sage, I did. I had forgotten that I ordered hopped peppers. So I pulled them out and made jalapeño powder. Why would you want it in the first place? There are things  you might like to have the heat and flavor but not necessarily the pieces. It works great in soups and breads. Mix some into the vegan cheese powder I posted about. Or, do what I did, and mix it into ketchup. But first things first. What exacty is it?

My jalapeño powder consists of two ingredients: equal parts dehydrated peppers and onion powder. Some people add an equal amount of garlic. Some add a bit of salt. Me? I’m a peppers and onion type of gal.

A word of caution. After grinding the peppers, let the “dust” settle back into the grinder before opening. And don’t stick your nose right over it. Trust me on this, okay? And if you’re grinding peppers you’ve dehydrated, I recommend putting back into the dehydrator for a couple of hours after powdering to make sure it’s dry.

So what about the ketchup. Add a wee bit of the powder to kick up your ketchup. It works in homemade ketchup, like I use, or even store bought.

Besides using as ketchup for ketchup’s sake, use it as a base for salad dressing or even seafood sauce. It’s something different to your repertoire.

© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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