| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Dried New Mexico Red Chili Pods (HOT) |
| 1/2 |
pk |
(3/8 oz.) Chili Pequin |
| 1/2 |
pk |
(3/8 oz.) Chilitepin |
| 24 |
|
Dried Japanese chilies |
| 2 |
|
Dried Habanero chilies |
| 6 |
|
Whole allspice berries |
| 2 |
|
Bay leaves |
| 2 |
tb |
Garlic powder ( NOT garlic salt) |
| 2 |
tb |
Onion powder ( again NOT salt) |
| 2 |
tb |
Ground cumin |
| 2 |
tb |
Crushed oregano |
| 2 |
tb |
Crushed sweet basil |
| 1 |
tb |
Cracked black pepper |
| 1 |
tb |
Paprika |
| 1/8 |
ts |
Sea salt |
INSTRUCTIONS
Remove stems from peppers and break them into pieces to fit in the grinder,
along with the allspice, bay leaves, black pepper, oregano, sweet basil and
salt.. grind to as fine a powder as your grinder/blender can manage (as the
grinder I use is fairly small...this takes 4 or 5 batches to grind
everything) put the powder in a small coverable container ( I use a 12
ounce tupperware bowl) add the garlic powder, onion powder, cumin and
paprika cover and shake well to blend... you now have HOT!!!! Chili Powder.
For Medium heat leave out the habaneros and for Mild remove the seeds from
the peppers as you break them up for grinding this powder tends to lump up
in storage..so keep tighly covered and in a cool dry place...before using
stir it with a fork to break up the lumps.
For making chili I use about 1/3 of the batch of chili powder for a 6 quart
pot of chili. Posted to CHILE-HEADS DIGEST V3 #333 by
gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) on May 23, 1997
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