With a paring knife, slice each red chili pepper in half, scrape off the seeds, and discard the seeds. If you want this extra spicy, keep the seeds.

In a small food processor or spice grinder, pulverize red chiles a few at a time. Keep pulverizing until all red chiles are finely ground. Add brown sugar, sea salt, and garlic powder, and finely grind again.

Transfer to an air-tight container or spice jar for up to two months.