Grillax
Smoked Paprika 101, The Powder

Homemade Smoked Paprika

Homemade Smoked Paprika

How to Make Smoked Paprika at Home

Cuisine Style American, Caribbean, Mexican
Keywords: flavor, mild, paprika, peppers, rubs, spice rack, spices, spicy, sweet
Prep Time 7 days
Calories 6 kcal
The Chef Guru

What's In It?

  • 24 Dried Red Peppers

How to Make It

  1. Dry your peppers. (See recipe notes)

  2. Break dried peppers into pieces small enough to fit into grinder.

  3. Sift the ground pepper through a fine-mesh strainer until you get a consistent, clean powder.

  4. Place in air tight container for up to nine (9) months.

Grillmaster Notes

If you grow your own peppers, you will need to hang them outside when temperatures are steady at 90 degrees or more for a minimum seven (7) days. Once the peppers are dry and brittle, you are ready to make your paprika.

If using a food dehydrator, it could take up to 8 hours to fully dry the peppers.

If using an oven, set temperature to 140 degrees Fahrenheit and place peppers on sheet pan for 18-24 hours. The door of the oven will need to be propped open two to six inches to allow the moisture to evaporate.

Tip: Use thin-skinned peppers as the thick-skinned peppers will be prone to rot.

Guru

Guru

Born in Mississippi, raised in Southeast Louisiana, I've been around good food my whole life. I’m enjoy sharing my love for the grill and the Grillax Lifestyle with my two boys.

Z Grills
Beef up the flavor! Brine, Inject, Soak!
Underwriting
Guru

Guru

Born in Mississippi, raised in Southeast Louisiana, I've been around good food my whole life. I’m enjoy sharing my love for the grill and the Grillax Lifestyle with my two boys.

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