Homemade chili powder
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dried ancho chilies | |
| 2 | Dried pasilla or mulato chilies | |
| 4 | Dried chipotle chilies | |
| 2 | teaspoons | Cumin seeds |
| 2 | teaspoons | Dried oregano |
| ½ | teaspoon | Ground cinnamon |
Directions
Preheat oven to 300øF. Stem the chilies and roast them on a baking sheet for 10 minutes, or until crisp. Let cool. Place the cumin seeds in a dry skillet over medium heat and cook for 30 seconds, or until fragrant and lightly toasted.
Break the chilies open and shake out the seeds. For a hotter chili powder, leave the seeds in. Combine the chili pieces, cumin seeds, and other spices and grind to a fine powder in a spice mill. Store in an airtight container.
Note: This powder isn't particularly hot, but it's loaded with flavor.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 164 Submitted By DIANE LAZARUS On 10-25-95