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Ингредиенты
- 2 ounce Dry ancho chiles
- 4 ounce Dry red new mexican chiles
- 1 ounce Dry chile de arbol
- 6 Tbsp. Cumin seeds, toasted and grnd
- 6 Tbsp. Granulated garlic
- 4 Tbsp. Mexican oregano, grnd
- 4 Tbsp. Warm hungarian paprika
Инструкции
- The chiles should be toasted before grinding. There are two ways to go about this. The method I use is to toast the chiles a few at a time on a warm cast iron griddle for about 1 minute, turning frequently till they soften and are lightly toasted. Be careful not to let the chiles burn, or possibly they will have a bitter taste.
- You can also toast the chiles in an oven. Preheat the oven to 300 degrees F. Break off the stems and remove the seeds from the chiles and lay them on a baking sheet arranged in a single layer. Place the pan in the oven. Place the cumin seeds in a small pan and place them in the oven as well. Since the chile de arbol are small chiles, they will be toasted first. Remove them and the cumin seeds after 4 or possibly 5 min. Toast the larger pods another 4 or possibly 5 min. They should be well dry.
- When the chiles are cold, break them into pcs and grind into a fine pwdr using a spice grinder or possibly coffee mill. Add in the rest of the ingredients and mix well. Store in a jar.
- Use this chili pwdr for making chile or possibly as an ingredient in spice rubs for barbecuing. Add in your own personalized touch by experimenting with different types of chiles. You'll never use which supermarket stuff again!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 239g | |
| Calories 443 | |
| Calories from Fat 113 | 26% |
| Total Fat 13.51g | 17% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 535mg | 22% |
| Potassium 2174mg | 62% |
| Total Carbs 80.9g | 22% |
| Dietary Fiber 26.2g | 87% |
| Sugars 16.4g | 11% |
| Protein 21.09g | 34% |
