Smoked Chili Powder and Chili Paste
(This is part 1 of a 2-part post- part 2 is here. You might also like this post about achiote paste)
Made from 16 kinds of peppers, herbs and spices, here’s a homemade smoked chili powder unlike anything you’ll find in the store..
Smoked Chili Powder
I strongly recommend that you wear a pair of disposable gloves while doing this..
Gather a selection of dried chiles with different flavor profiles (hot, mild, fruity and smoky). I’m using Pasilla, Petines, Arbol, New Mexico, Chilhuacle negro, Mulatto, and both Dorado and Morita Chipotles.
Using a pair of scissors, snip the tips off the peppers then split lengthwise. Spread apart and remove the stem and seed clusters.
Arrange peppers on a baking tray lined with parchment paper and roast in a 350 degree oven until fragrant and crisp, about 15 minutes, or (even better) smoke the chiles outdoors over mesquite. Allow the chiles to cool.
Meanwhile, lightly toast cumin, coriander, anatto and cinnamon in a dry skillet over medium heat. Allow to cool.
Working in batches, process the chiles in a food processor with the toasted spices, dried onion, garlic, cilantro, Mexican oregano and sea salt.
Pour all into a bowl and stir to combine. Store in an airtight container away from direct light up to 6 months.
To make a paste for use in soups, stews or bean dishes, add a tablespoon of white vinegar and 2 tablespoons of fresh orange juice (especially good with chicken or pork) to the chili powder and work into a thick paste. Store in the refrigerator for up to 2 months..
Fresh Chili Paste
-
- Smoked Chili Powder
-
- Fresh Chili Paste
This post is part of The Nourishing Gourmet’s Pennywise Platter
Follow me on twitter
Dink said,
August 20, 2009 at 7:28 pm
That is truly inspired.
Khalil said,
August 20, 2009 at 8:31 pm
I think I have just enough of a variety of peppers to make this(interesting.)
Frijoles Rojas, Chayote, Crema Fresca « Edible Aria said,
August 20, 2009 at 9:33 pm
[...] August 20, 2009 at 9:33 pm (Cereals, Grains, Legumes, Dairy, Fats, Oils, Fruits, Vegetables, Plants, Meat, Poultry, Game, Traditional Food) (bacon, chayote, chili base, cilantro, crèma fresca, epazote, Fight Back Fridays, Frijoles Rojas, tortillas) (This is part 2 of a 2-part post- part 1 is here) [...]
Pennywise Platter Thursday 8/20 said,
August 20, 2009 at 10:27 pm
[...] @ Edible Aria Homemade Smoked Chili Powder and Chili Paste, Part 1 I got tired of paying outrageous prices for tiny jars of gourmet spice blends that are of dubious [...]
Black Pepper and Rosemary Sweet Potato Crisps « Edible Aria said,
August 21, 2009 at 1:21 pm
[...] Posts Frijoles Rojas, Chayote, Crema FrescaSmoked Chili Powder and Chili PasteBlack Pepper and Rosemary Sweet Potato CrispsShow Me the Whey pt. 1Levant Summer SaladTamatem [...]
Sustainable Eats said,
August 21, 2009 at 7:42 pm
As always this sounds delish. I’ve noticed you use annato several times now – just curious what they add to the recipe? Even though it’s a natural ingredient it is one on a list of things to avoid for small children with attention difficulties or behavioural problems since it can alter behaviour. I always try to buy white cheddar since the natural oranges ones use annato.
Ren said,
August 21, 2009 at 8:26 pm
Indeed, annatto is known to produce an adverse intolerance reaction for some people, including children. On the other hand, it has been in traditional food use in Latin America and the Caribbean for many centuries.
Not intolerant to annatto, I use the unadulterated seeds for their slightly sweet and peppery flavor and stunning color.
You, of course, should continue being an awesome, vigilant mom :)
Thanks, Annette!
Sustainable Eats said,
August 21, 2009 at 8:37 pm
Maybe the effects are countered by afternoon naps and margaritas which my kids aren’t accustomed to. I’ll work on it though…
Ren said,
August 21, 2009 at 8:40 pm
HA! Good one :)
Tuesday Twister « Edible Aria said,
August 26, 2009 at 1:33 am
[...] Smoked Chili Powder (hot, hot, hot). I’ve been using this all [...]
Butter Burger « Edible Aria said,
August 27, 2009 at 11:47 am
[...] butter, chili powder, hamburger) 1/3 pound local, grass-feed beef pan-fried in pastured butter, homemade smoked chili powder, green onions, aged cheddar, fresh tomato, sea salt, cracked pepper and a toasted sprouted wheat [...]
Cabrito Chili-Stuffed Poblano « Edible Aria said,
August 31, 2009 at 8:04 pm
[...] tomatoes, garlic and 1 tablespoon homemade chili base and stir to combine. Simmer 10 [...]
Chili Lime Delicata Fries, Avocado Mayonnaise « Edible Aria said,
September 5, 2009 at 2:35 pm
[...] halves into wedges, arrange skin-side down in a heavy skillet. Season with fresh lime juice and smoked chili powder and roast in a 350 degree oven until tender/crisp and golden brown, about 20-30 [...]
Smoked Beef Brisket « Edible Aria said,
September 5, 2009 at 4:46 pm
[...] a blender and pulse until smooth. Add tomato paste to thicken, a little molasses for sheen and chili base for [...]
Mango Mole (Sauce) « Edible Aria said,
September 14, 2009 at 8:44 pm
[...] the fat in a large skillet over medium heat. Add plantains, chili base and everything else except stock and chocolate. Sauté until plantain is soft, about 5 [...]
Pollo de Campo « Edible Aria said,
October 3, 2009 at 6:46 pm
[...] 3 oz kosher salt 5 whole cloves 1/2 teaspoon sweet cinnamon shards 8 allspice berries 2 teaspoons smoked chili powder 1 tablespoon organic annatto powder 1/2 yellow onion, chopped 2 cloves garlic, [...]
Roasted Corn Chowder with Scallops and Bacon « Edible Aria said,
October 11, 2009 at 5:34 pm
[...] the uncooked corn in a blender with the milk, cream and smoked chili powder, then transfer to a heavy pot set over medium-low heat. Stirring frequently, allow to simmer [...]
Chili Cheese Grits « Edible Aria said,
October 15, 2009 at 7:38 pm
[...] chile, stemmed, seeded and chopped 1/2 small white onion, diced 1 plum tomato, diced 1 tablespoon chile paste 1/4 cup filtered water sea salt and freshly-ground [...]
Smoky Pork Tinga Tacos « Edible Aria said,
October 31, 2009 at 5:15 pm
[...] chiles en adobo, chopped, plus 1-2 tablespoons sauce 1 teaspoon Worcestershire sauce 1 tablespoon smoked chile powder (optional) sea [...]