With pumpkin seeds I usually use aji amarilllo, a yellow chile from Peru. With almonds I don't add any chiles, I just use himalayan pink salt. With walnuts I use a mild New Mexico Hatch chile.
Soaked and Dehydrated NM Red Chile Walnuts
- Spring, distilled, or RO water
- Himalayan pink salt
- New Mexico Hatch chile powder
In a glass or stainless bowl, cover the nuts with a generous amount of water - at least 2" above the level of the nuts - add 2 T. salt for every pound of nuts, and let them soak for 1-3 days until all bitterness is gone. Change the water every 24 hours.
Spread the nuts out on dehydrator trays or, if you don't have a dehydrator, on jelly roll pans.
Sprinkle with salt and chile.
Dehydrate at no more than 118 degrees until dry and crisp. Depending on how long you soaked them, this could take from 1 to 3 days.
Transfer immediately to glass jars.
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