Chili Powder II

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
Chili Powder II

Photo: No machine-readable author provided. Panormo~commonswiki assumed (based on copyright claims). / Wikimedia Commons / Public domain

Procedure

  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.