Red Pepper Flakes
Vibrant, homemade red pepper flakes bursting with fresh heat and fruity aroma. Made from dried red chilies, this pantry staple adds a spicy kick to pizza, pasta, soups, and marinades. Far more flavorful than store-bought versions, and ready in just minutes.
For 8 servings
- prep · ~2 min
Prepare the dried chilies.
1.Wear gloves to protect hands from the chili oils.2.Remove stems from all dried chilies.3.Break or cut chilies into smaller pieces so they process evenly.TIPKeep seeds for more heat; remove some seeds for a milder flake. - mix · ~1 min
Grind the chilies into flakes.
1.Place chili pieces in a spice grinder or small food processor.2.Pulse in short bursts — 1 to 2 seconds each — shaking the grinder between pulses.3.Stop when chilies break into uniformly small flakes, about the size of dried oregano.4.Avoid over-processing or you'll get chili powder.TIPShort pulses are the secret to flakes instead of powder. Check texture after every 2-3 pulses. - serve · ~1 min
Sift and store the pepper flakes.
1.Pour flakes into a fine mesh strainer over a bowl to separate fine dust from larger flakes, if desired.2.Transfer the larger flakes to an airtight jar.3.Seal tightly and store in a cool, dark cupboard for up to 6 months.TIPSave the fine chili dust that sifts through — it's instant pure chili powder for cooking.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear gloves when handling dried chilies to avoid burning your skin or eyes.
- 2Short, 1-2 second pulses are key to getting flakes instead of dusty powder.
- 3Shake the grinder between pulses to redistribute pieces for even grinding.
- 4Leave seeds in for a hotter flake; remove some seeds for milder heat.
- 5Use a fine mesh strainer to separate fine dust from larger flakes for a clean texture.
- 6Store in an airtight jar in a cool, dark cupboard to preserve color and heat for up to 6 months.
Adapt it for your goals.
Extra-hot
Add a few dried ghost peppers or bhut jolokia to the mix for intense, lingering heat — perfect for those who crave extreme spice.
smokySmoky
Use dried chipotle or smoked jalapeño peppers to infuse the flakes with a deep, smoky flavor, ideal for barbecue and Tex-Mex dishes.
herb infusedHerb-infused
Grind in dried oregano or thyme leaves along with the chilies for an Italian-inspired seasoning blend that's great on pizza and pasta.
seedlessSeedless
Remove all seeds before grinding for a milder, less gritty flake that adds subtle warmth without overwhelming heat.
Why this is on our healthy list.
Rich in Capsaicin
Capsaicin, the compound that gives chilies their heat, is linked to metabolism boost and may aid in pain relief when consumed regularly.
Low-Calorie Flavor Enhancer
Red pepper flakes add bold flavor and heat without significant calories, fat, or sodium, making them a healthy seasoning choice.
Contains Vitamin C and Vitamin A
Dried red chilies retain vitamins C and A, which support immune function and skin health, though amounts decrease with drying.
Frequently asked questions
No, fresh chilies will clump and turn into a paste due to moisture. Always start with fully dried chilies for proper flakes.
