Chili Powder #1
Description
This American main features New Mexico hot. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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: 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 Mike Smith 1.
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Break up the New Mexico, chipotle, and mulato chiles.
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Toast the chiles in small batches on an ungreased skillet, or comal over medium
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heat until they just begin to release their aroma.
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Do not let them darken or the may become bitter.
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Toast the cumin, coriander, and cloves on an ungreased skillet, or comal over low
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heat until they release their fragrance and become lightly roasted, about three minutes.
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Grind the toasted spices and celery seed (best to use a spice grinder).
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Grind the chiles in a spice grinder or food processor.
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Mix the ground chiles, spices, and ground cayenne.
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This receipe is an adaptation of one appearing in "New Southwestern Cooking" by Dille & Belsinger.
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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
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make a major difference in the finished product.
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>From Glen Hosey's Recipe
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 435.0kcal
- % Daily Value *
- Total Fat 34.5g54%
- Saturated Fat 10.5g53%
- Cholesterol 64.5mg22%
- Sodium 1558.5mg65%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 0.0g0%
- Sugars 2.2g
- Protein 22.5g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, blending, chili, hot, main, mexico, powder, roasting, title, vegan
