Chili Powder #797 5/06

Categories:
chili, Mexican, New 2006, spices

3 dried ancho/pasilo chilies; seeded & sliced
3 dried cascabel chilies; seeded & sliced
3 dried arbol chilies (small red); seeded & sliced
2 tablespoon whole cumin seeds
2 tablespoon garlic powder
1 tablespoon oregano
1 teaspoon smoked paprika

Place all of the chiles and the cumin into a medium nonstick saute pan or a cast iron skillet over medium high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chiles and cumin in a blenderr along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to set for at least a minute before removing the lid from the blender. Store in an airtight container. Use scissors to slice peppers.

Contributor: Alton Brown

Yield: I spice jar