Crushed red pepper, also known as red pepper flakes, is far more than a pizza-night afterthought. It is one of the most versatile heat boosters in the kitchen, capable of adding a quick spark to nearly any savory dish. While store-bought flakes are convenient, making your own opens the door to better flavor, fresher heat, and complete control over spiciness.
When you make crushed red pepper at home, you choose the peppers, the heat level, and the texture. Because the peppers are dried and crushed fresh, the flavor is brighter and more aromatic than what you will find in most commercial jars. It is a small effort with a big payoff for anyone who loves cooking with chili heat.
This recipe is also an excellent solution for gardeners with an abundance of hot peppers. Instead of letting them go to waste, you can turn a harvest into a pantry staple that lasts for months and keeps your meals spicy all winter long. And, if you want more ideas for using up extra chilies, check out these ideas, too.
🌶️ Quick Recipe Snapshot
| Flavor Profile | Sharp, peppery heat with fresh chili aroma |
| Primary Heat Source | Dried chili peppers of your choice |
| Heat Level | Mild to extremely hot depending on peppers used |
| Texture | Coarse flakes with seeds |
| Best Uses | Pizza, pasta, eggs, soups, stir fries, roasted vegetables |
| Customization Ideas | Mix pepper types, adjust seed content, control flake size |
Flavor Notes
Homemade crushed red pepper delivers a cleaner, more vibrant heat than most store-bought versions. Commercial flakes often rely heavily on cayenne and can taste flat or dusty over time. Freshly made flakes retain more of the pepper’s natural character, whether that is fruity, smoky, grassy, or sharp.
The flavor will vary dramatically depending on the peppers you use. For instance, Cayenne brings straightforward heat with a more neutral flavor. It’s the classic chili pepper used in store-bought red pepper flakes. Anchos (dried poblanos) add a mild, raisin-like taste. Red jalapeños add some sweetness and a light vegetal note. Serranos do the same but sharpen the bite. Habaneros push things into much hotter, fruit-forward territory. Mixing peppers can create a more layered and interesting flake blend.
See below for more common options. For those that are already dried, simply skip the drying part of the recipe.
Common Pepper Options For Crushed Red Pepper
| Pepper Type | Heat Level | Flavor Notes | Best For |
|---|---|---|---|
| Bell | No heat | Fresh, grassy (green), slightly sweet (red) | Acting as a base to lessen overall heat. |
| Ancho (dried) | Mild | Sweet, raisin-like, lightly smoky | Flavor-building blends with minimal heat |
| Pasilla (dried) | Mild | Deep, earthy, cocoa-like | Dark, savory flake blends |
| Guajillo (dried) | Mild to medium | Bright, tangy, lightly fruity | Balanced Mexican-style blends |
| Chipotle (dried) | Mild to medium | Smoky, earthy, rich | Smoky crushed red pepper blends |
| Jalapeño | Mild to medium | Fresh, grassy (dried green), slightly sweet (dried red) | Everyday sprinkling and mild blends |
| Fresno | Mild to medium | Fruity, vibrant, gently smoky | Flavor-forward flakes with gentle heat |
| Serrano | Medium | Bright, crisp heat with a clean bite (dried green), slightly sweet (dried red) | Balanced blends with extra punch |
| Cayenne | Medium hot | Clean, sharp heat, neutral flavor | Classic all-purpose crushed red pepper |
| Thai | Hot | Sharp, fast-building heat | Small-batch spicy blends |
| Habanero | Very hot | Fruity, citrus-forward, intense | Chilihead blends and high-heat mixes |
| Ghost | Extremely hot | Earthy, lingering, explosive | Use sparingly in ultra-hot blends |
Customization Ideas
- Control the heat: Use bell pepper as a base, then cut with chili peppers. Use milder chilies or remove the pith and seeds prior to drying. The pith, in particular, contains a substantial amount of the heat.
- Create blends: Combine different peppers to balance heat and flavor.
- Adjust texture: Crush finely for quick-dissolving heat or leave flakes larger for visual impact and bursts of spice.
- Add aroma: Mix in a small amount of dried garlic, onion, or oregano for a seasoned flake blend.
- Make it smoky: Use smoked dried peppers or add a pinch of smoked paprika for depth.
How to Use Crushed Red Pepper
This homemade version shines anywhere you want a quick kick:
- Sprinkled over pizza, pasta, or garlic bread
- Stirred into soups, stews, and sauces
- Added to eggs, omelets, or breakfast hash
- Tossed with roasted vegetables or potatoes
- Used as a finishing touch for stir fries and noodle dishes
Because the flakes are fresh and potent, start with less than you would use from a store-bought jar and adjust from there.
Storage Tips
Crushed red pepper keeps well when stored properly. Place it in an airtight container and keep it away from heat, light, and moisture. Stored this way, it will retain good flavor for several months, and often much longer, without losing its punch.
Like Homemade Spice Blends? Give These A Shot Too:
- Baharat Spice Blend: Nutmeg, cinnamon, cloves, and more meet a little paprika warmth. It’s a delicious spice for Middle Eastern food.
- Ras el Hanout: Ginger, allspice, and more pair with cayenne pepper. It’s bold and perfect for Moroccan cuisine.
- Spicy Garam Masala: This fiery blend pairs toasted chili peppers, cardamom, cumin and more. It’s a deliciously warm finishing spice.
Homemade Crushed Red Pepper
Ingredients
- A mix of fresh hot peppers cayenne (the classic), serrano, jalapeño, and bell peppers are all staples, but any hot peppers work. Expect to need 50+ hot peppers to return 1 cup of crushed red pepper
Instructions
- Cut the tops off of the hot peppers and lay them out evenly on a cookie sheet.
- Place them in the oven on low heat to dry them out. This can take 4 to 6 hours, so monitor the chilies to make sure they don’t burn.
- Place the dried chilies in a food processor and pulse grind them until they reach the coarse texture you prefer.
How long does this last in a seasoning jar?
Would it be possible to use an air fryer?