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LOCATION: Recipes >> Dry Mixes >> Chili Powder 04

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Chili Powder

6 dried New Mexican chiles
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

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.

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.

Grind the toasted spices and celery seed (best to use a spice
grinder).

Grind the chiles in a spice grinder or food processor.

Mix the ground chiles, spices, and ground cayenne.

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