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Chillin' Chili Powder |
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| Chillin' Chili Powder may be a deceiving name. This home-made chili powder is HOT stuff. At first I thought making your own chili powder was overkill, since I've gotten excellent results with commercial supermarket brand hot chili powder. HOWEVER, every smell that IS chili exudes from your kitchen when you make it yourself. And the taste difference is awesome. Makes using chili powder as a rub palatable. And the aromas that fill the house are sensational! Oh yeah, the chili will knock your socks off. If you can't find these ingredients locally go to
The Great American Spice Company. They have EVERYTHING! |
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| 6 |
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dried New Mexican chilies |
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| 6 |
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chipotle peppers |
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| 3 |
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Pasilla Negro peppers |
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| 2 |
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Mulato peppers |
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| 6 Tbs |
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cumin seed |
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| 6 Tbs |
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coriander seed |
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| 1 Tbs |
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whole cloves |
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| 3 Tbs |
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celery seed |
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| 2 Tbs |
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ground cayenne (optional) |
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- Break up the New Mexico, chipotle, and mulato chilies. Toast the chilies in small batches on an ungreased skillet, or comal over medium heat until they just begin to release their aroma. Do not let them darken or the may become bitter.
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- Toast the cumin, coriander, and cloves on an ungreased skillet, or comal over low heat until they release their fragrance and become lightly roasted, about three minutes.
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- Grind the toasted spices and celery seed (best to use a spice grinder).
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- Grind the chilies in a spice grinder or food processor.
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- Mix the ground chilies, spices, and ground cayenne. This recipe is an adaptation of one appearing in "New Southwestern Cooking" by Dille & Belsinger. Since I never have the chilies called for in the recipe, I invariably "wing it." The spices seem to be the important factor so substituting different chilies doesn't make a major difference in the finished product.
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| Servings: 1 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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