recipe.exchange

Chili Powder II

@arecipe.bsky.social

Chili Powder II — a recipe imported from the Wikibooks Cookbook.

Ingredients

  • 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

Instructions

  1. 1
    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).
  2. 2
    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.
  3. 3
    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.
  4. 4
    Store in an airtight jar.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Chili_Powder_II