Pepper powder perks up plain provender perfectly

Here's a standard on my table. Unfortunately I just used up the last dried peppers from last year to make another batch, and this year's pepper crop isn't looking too good, so this may be the last I have around for a while, unless I buy the peppers instead (the horror!)

Ingredients

• 2 cups dried Jalapeños
• 2 cups dried Serranos
• 2 cups dried Habaneros

Instructions

Process in food processor or blender until the desired consistency is reached - flakes, powder, whatever you're going for. "Pulsing" is better if you want it to be pepper flakes. Decant slowly and gently using a wide mouthed funnel into a shaker jar. Sprinkle on everything while eating to bring some zest back into your life.

Hint: Let it sit after grinding with the lid still on the processor or blender for five minutes so the pepper dust has a chance to settle and you won't kill your nose, lungs and eyes when you take the lid off. Be careful when gently pouring it through the funnel for the same reason.

Advanced hint: Don't yank the food processor bowl so hard off the base that the lid goes flying and you spill toxic pepper dust all over the stove, counter and floor. This sort of negates the benefits of the above hint and makes the kitchen unlivable for a bit. Just sayin'.