Make Your Own Chili Powder!
Make It Yourself! Making your own chili powder vs. using a commercial chili power is a no brainer. The commercial stuff is blended with sugar, salt and who knows what else. The extraordinary flavor that results in making your own can not be bought.
Ingredients:
12 dried, cored, and seeded chiles (pick your poison, use one or an assortment) ***
3/4 tablespoon ground cumin
1 tablespoon whole oregano leaves
1 teaspoon granulated garlic powder
Do It!
Place all ingredients in a medium sized food processor or food blender and grind until fine. If your chiles are not hot enough for you, add some cayenne pepper to the mix. Store in an air tight, preferably glass container.
*** The seeds contribute to the heat as well, plus add substance. It's your choice to add or discard them.
Dried Red Chillies
The varieties are numerous but not always easy to find and run from mild to murder. New Mexico chiles are my choice, then varieties from California. Most Mexican and Latin American food stores carry an assortment, such as Chile Ancho, Chile Pasilla, Chile Mulato, Chile Negro, Chile de Ristra, New Mexico Chile and Anaheim Chile. Besure to ask your merchant for assistance to identify mild to hot.
Remember:
When handling dried red chiles your fingers pick up the oil from the chiles, which will burn your eyes, nose and face.