If you're a heat lover, then making a homemade hot chili powder is the way to go! And the beauty of doing it yourself is you get to choose the temperature! For a nice, tolerable heat I like to choose birds eye or jalapeno peppers. For crazy heat: Dorset nagas, Scotch bonnets or habaneros are the way to go. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
Half a cup of hot dried chilis (your choice of heat)
OR 4 tbsp hot chili powder
2 tbsp sweet paprika powder (or regular paprika)
2 tbsp coriander seeds
1 tbsp allspice berries
1 tbsp black peppercorns
2 tsp onion powder
2 tsp garlic powder
2 tsp ground cinnamon
2 tsp salt (see note 2)
tbsp = tablespoon
tsp = teaspoon
Store in a cool place in an airtight container out of direct sunlight. Use within 3 months.
Note: For even more flavour you can dry toast the peppercorns, coriander seeds, allspice berries and chopped pepper pieces over a medium heat before grinding. Click here to read more on this. (Link opens in new window)
Note 2: Whilst you could use any salt for this chili seasoning recipe, I do recommend using a good quality variety: sea/rock/kosher/flakes etc as these are less processed, a bit healthier and I think add better flavours to your homemade blends. If however, you only have regular table salt available, just use that (as I sometimes do), you'll still get a fab tasting powder.
Ingredient Note: If you haven't all the whole ingredients you can use pre-ground powders and reduce the amount the recipe says by half. So for 4 teaspoons of coriander seeds you use 2 teaspoons of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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A Simple Yet Tasty
Chili Seasoning For
Collection of Spice