Dried Jalapeno
 

The TAM Jals were a little mild for my liking although they did warm up later in the season.
I pretty much ignored them until they were ripe, sliced them and ran them through the dehydrator.
They are very nice dried, I will grow them next year just for this purpose.

Especially nice with cheese, or melted with cheddar on a cracker.

Make a powdered pepper white cheddar cheese ball with sangria wine added and coated with crushed pecan.
Eat with a glass of sangria and some crackers.:D

Worth

Heck with that, smear it on a steak. One of the best steaks I ever had was down on the Riverwalk (Stetson's?) - a strip stuffed with (goat?) cheese and herbs, and cooked correctly.

Of course, you'll want a claret for that...

dried jalafuego peppers, then run through a coffee grinder, the fine powdered ones are 12 peppers per 1 oz. jar.

Hmmm... I may try that myself. Especially since this may be my best year ever for jalapenos, given that the plants are alive much later than usual, and are loaded. The killing freeze is usually around Oct. 5th in my area, and there is still nothing but a few light frosts in the extended forecast!