How to make Homemade Smoked Paprika

This homemade smoked paprika is about to become your secret weapon. Perfect for adding deep, wood-smoked complexity dry rubs, marinades, and sauces. Experiment with different woods to craft a signature spice that sets your BBQ apart.

Course Rub/Seasoning

Prep Time 5

Cook Time 1

Dehydrate time 6

Total Time 7 5

Servings

Calories 8kcal

Author Breanna Stark

Ingredients

2 red bell peppers One large bell pepper yields about 2 tbsp of paprika. To make a larger batch, simply use more peppers. See note 1 for pepper options.

Instructions

Preheat your smoker to 170°F (or the lowest possible temperature setting).
Remove the stems from the peppers, then slice them open and discard the seeds.
Cut the peppers into thin, even slices.
Place the sliced peppers on a baking sheet or directly on the smoker grates and smoke for one hour.
Transfer the smoked peppers to a dehydrator set at 130°F and dry for 6 to 7 hours or until they crumble easily by hand.
Grind the dried peppers into a fine powder using a spice grinder, coffee grinder, or mortar and pestle
Place the dehydrated peppers in a spice grinder, coffee grinder, or mortar and pestle and grind until they become a thin powder.
Use instead of store-bought smoked paprika in BBQ rubs. Store in an airtight container in a cool, dry place for up to 4 months.

Notes

1. Choosing Peppers for Smoked Paprika
You can make smoked paprika from any red Capsicum annuum pepper, but some varieties give better results than others:

Red bell peppers – Easiest to find and produce a mild, slightly sweet paprika.
Shepherd or Corno di Toro peppers – Thinner walls and richer flavor; ideal for faster drying and deeper color.
Fresno or Anaheim peppers – Add mild heat and tang without overpowering the smoke.
Red jalapeños – For a spicy, chipotle-style smoked paprika.

Nutrition