Cookbook:Chili Powder II
Appearance
Chili Powder II | |
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Category | Spice mix recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 3–8 dried chilies (mix and match depending upon availability and taste)
- Ancho (mild)
- Pasilla (mild)
- Mulato (mild)
- New Mexico/ristra (medium)
- Cascabel (medium)
- Chiltepin (very hot)
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 1 tablespoon ground paprika
- 2 teaspoons whole cloves or allspice
- 1 teaspoon oregano
- 1 teaspoon ground red cayenne pepper
Procedure
[edit | edit source]- Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).
- Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about 2 minutes). Depending on the size of the skillet and the amount of peppers, you may need to do more than one batch.
- When the toasted ingredients are cool, transfer them to a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.
- Store in an airtight jar.