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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Chili Powder II

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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. 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. 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. Store in an airtight jar.