I ended up halfing (sp?) all the peppers and put them in the dehydrator for about 20 hours. Those Ancho’s shriveled up to almost nothing, the Bulg Carrot’s not much at all. But they all were pretty dry.
I didn’t want to stink up our blender, so I tried to crush them with a rolling pin, and that didn’t work out so well. I ended up putting them in our small coffee grinder, and just kind of minced them up that way. On some them, they got a little too minced up, ie powder-y.
But I’m pleased with the result, most of them are small flakes. I put them in 3 different shakers for later use. I had one shaker of the B Carrot, one Serrano/Habanero and one one of Pepperoncini/Padron. The Ancho was put in a small bag.
They have a good flavor, seems like it’s a bit more concentrated, but not quite as hot as the raw pepper. Maybe the dryer burns off some of the volatile oils that cause the heat? They’re still pretty hot, but tolerable now. I put some in some chili last week and it gave it a nice little kick.