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***THESE PEPPERS ARE EXTREMELY HOT!
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BE SURE TO HANDLE CAREFULLY AND WEAR GLOVES WHEN HANDLING THESE IF YOU ARE SENSITIVE TO THEM!
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***
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Clean Bhut Jolokias.
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Gently pop off the stems and cut pepper in half.
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(for faster and more even drying using a food dehydrator.)
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Place pepper slices on dehydrator trays.
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Dehydrate at 135F / 57C for 11 to 12 hours or until fully dehydrated.
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**During the dehydrating time, the peppers will smell up the area.
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Be sure to have adequate airflow if you are sensitive.
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**
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Grind peppers in a coffee grinder or a Nutribullet (using the milling blade.)
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**During this step you may want to wear a facemask (to cover nose/mouth) to avoid breathing in the powder and clean up thuroughly afterwards if you are sensitive.
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**
