Wash the peppers and dry them completely. Remove stems, seeds, and white inner ribs. Slice into thin strips
In a dehydrator: arrange strips in a single layer on trays. Dry at 50–55°C (120–130°F) for 12–18 hours.
Let the dried peppers cool completely to room temperature. Transfer them in small batches into a spice grinder. Grind until a fine powder forms.
Sift the powder through a fine-mesh sieve to remove large bits. Pour into a clean, bone-dry glass jar with a tight lid. Keep in a dark, cool, and dry pantry.
