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9 Make Your Own Chili Powder - Magical Spice Mixes #70
January 21, 2016

Homemade Chili Spice Recipe


Hi



21st January 2016 -- Issue #70

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - How to Make Chili Powder

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!



Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...



Homemade Chili Powder

If you want to add spicy flavours without too much heat to your dishes then this mild chili mix is just the thing It's up to you which to use, but varieties such as Anchos, Mulatos, Anaheim or Guajillos are tasty and easily available dried mild peppers. Or, if you prefer, just use a pre-ground mild commercial powder.

makes about 8 tbsp

Dried mild chili peppers (see note below)
OR 3 tbsp mild powder
2 tbsp coriander seeds
2 tbsp dried oregano
2 tbsp dried parsley
1 tbsp black peppercorns
2 tsp paprika powder
2 tsp garlic powder
6-8 dried bay leaves
1-2 tsp sea salt
7-8 whole cloves
3 inch cinnamon stick

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Chop the peppers, crumble the bay leaves and break up the cinnamon stick

  • Grind the bay, cinnamon and pepper pieces along with the coriander, cloves, peppercorns and salt

  • Sieve into a bowl

  • Stir in the garlic and paprika (stir in the chili powder as well if you used it instead of whole peppers)

  • Finally, crumble in the dried oregano and parsley
That's it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: Dried peppers come in a variety of sizes so, if they're large (like anchos) you may only need 2-3. If they're medium size I recommend using 6-10. If they're small, you may need to use 12-15.

Note 2: You could dry toast the coriander seeds, cloves and peppercorns for a few minutes prior to grinding for even more flavours.

See the toasting and grinding info below for tips.

If you enjoy making your own homemade chili seasonings, you can see a ton of hot, mild and fiery recipes here.



Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $5 exclusively
for my newsletter subscribers.





This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!


It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.




How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.




Pass It On

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If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason - Spice-Mixes.com


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