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Chili Powder - 1

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6 dried New Mexican chilies
6 chipotle peppers
3 Pasilla Negro peppers
2 Mulato peppers
6 tablespoons cumin seed
6 tablespoons coriander seed
1 tablespoon whole cloves
3 tablespoons celery seed
2 tablespoons ground cayenne

1. 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. 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 chilies in a spice grinder or food processor. 5. 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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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