Made from 16 kinds of peppers, herbs and spices, here’s a homemade smoked chili powder unlike anything you’ll find in the store..
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..
This post is part of The Nourishing Gourmet’s Pennywise Platter