Note to self. When you spend the evening cutting and grilling ten pounds (!) of peppers, do not then rub that tender place on your cheek, or wipe your eyes, until after you have carefully scrubbed your hands. Repeatedly. Use nitrile gloves next time!
The peppers, now well roasted, went into the dehydrators. 24 hours later (active dehydrators), we ground them into powder.
Some mild ones: bell peppers and Anaheim. The other batch is made up of serrano, poblano and jalapeño. Got some oregano done while we were at it.
Might consider a respirator for the grinding process next time.