Chili Powder - 1

Recipe Ingredients

6		Dried New Mexican chiles
6		Chipotle peppers
3		Pasilla negro peppers
2		Mulato peppers
6 tablespoons	90ml	Cumin seed
6 tablespoons	90ml	Coriander seed
1 tablespoon	15ml	Whole cloves
3 tablespoons	45ml	Celery seed
2 tablespoons	30ml	Ground cayenne

Recipe Instructions

1. Break up the New Mexico, chipotle, and mulato chiles. Toast the chiles 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.

2. 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.

3. Grind the toasted spices and celery seed (best to use a spice grinder).

4. Grind the chiles in a spice grinder or food processor.

5. Mix the ground chiles, spices, and ground cayenne.

This recipe is an adaptation of one appearing in "New Southwestern Cooking" by Dille and Belsinger. Since I never have the chiles called for in the recipe, I invariably "wing it." The spices seem to be the important factor so substituting different chiles doesn't make a major difference in the finished product. >

Source:
The Chile-Heads Mailing List

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