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ensenadajim
 
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Default 'Tis the Chili Season! (Literally)


Here's Pepper Fool's Chili Powder #1
http://www.pepperfool.com/recipes/ch...i_powder1.html

Chili Powder #1

# 6 dried New Mexico hot peppers
# 6 dried 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 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 receipe is
an adaptation of one appearing in "New Southwestern Cooking" by Dille
& Belsinger. Since I never have the chiles called for in the receipe,
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.

From: Glen Hosey's Recipe Collection Program,
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Wed, 29 Apr 1998


jim