Wash the jalapeños in cool water. Then pat them dry with a paper towel.
Cut stems off the peppers with a sharp knife.
Next cut the peppers in half lengthwise, remove seeds and discard them. TIP: For a spicier powder, you can cut into standard slices and leave the seeds in.
Lay peppers in a single layer on your Excalibur® dehydrator tray with the cut side facing up. The peppers should not touch each other.
Dry at 46°C for 20-24 hours, or until they snap in half when you bend them.
Let the dried peppers cool completely, then pulse peppers in a blender or food processor to until powdered.