An effective form of pepper spray can be made at home for a fraction of the cost of purchasing capsicum spray from a retailer. It can be made in small batches or the recipe can be doubled and the excess stored in a tightly capped bottle for future use. Rubber gloves should be used while handling the peppers as the capsicum juices can cause burns to sensitive skin.
Instructions
1. Slice the habanera peppers into even slices. Dry overnight in the dehydrator or on cookie sheets in the oven. If using the oven, set the temperature to the lowest possible setting.
2. Grind the dried peppers in a spice or coffee grinder. The peppers should be ground into the finest powder you can achieve with your grinder.
3. Measure out 1 cup of white vinegar. Mix the vinegar and the pepper powder in the glass jar. Put the lid on the jar and shake vigorously until the powder is evenly distributed within the jar.
4. Use the funnel and carefully pour the pepper mixture into a small spray bottle. Be sure and use a bottle that has a cap that can protect the spray head from being pushed in when the bottle is in your purse or pocket.
5. Store the remainder of the mix on a cool, dark shelf until needed. Be sure and label the jar clearly so that it isn't opened and used by accident in cooking or for other uses.
