| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Seasoning |
1 |
Servings |
INGREDIENTS
| 6 |
|
Dried New Mexico hot peppers |
| 6 |
|
Dried Chipotle peppers |
| 3 |
|
Pasilla Negro peppers |
| 2 |
|
Mulato peppers |
| 6 |
tb |
Cumin seed |
| 6 |
tb |
Coriander seed |
| 1 |
tb |
Whole cloves |
| 3 |
tb |
Celery seed |
| 2 |
tb |
Ground Cayenne |
INSTRUCTIONS
Mike Smith <michael@databank.com> http://www.charisma.com/~michael/
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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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