The great thing when you make chili powder yourself is you get to choose what peppers to use and therefore get to decide just how fiery or mild it is. Enjoy heat? Choose a hot variety like a scotch bonnet, habanero or birds eye. Prefer it milder? A jalapeno or ancho could be used. (See the bottom of the page for links to more of my recipes)
Note: I do recommend you try and use a few whole spices which you then grind and combine when making chili powders. But if you don't have whole, it's fine to use a quality pre-ground powder if you reduce the amounts the recipe says by half. So instead of 2 tablespoons of cumin seeds you use 1 tablespoon pre-ground. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
What You'll Need: (makes about 8 tablespoons)
half a cup of dried peppers (any variety)
OR 8 tbsp flakes
2 tbsp cumin seeds
1 tbsp Hungarian paprika (or regular)
1 tbsp mustard seeds
1 tbsp dried oregano
2 tsp onion powder
2 tsp garlic powder
2 tsp black peppercorns
1 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store in an airtight jar out of direct sunlight. Use within 3 months.
Note: To add even more flavours and aromas to your finished blend, dry toasting the peppers and whole ingredients for a few minutes before cooling, grinding and combining is worth thinking about.
Click here to read more on toasting and grinding. (Link opens in new window)
A New Mexico Blend of
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