This recipe for chili powder is a good one to try if you're new to making mixes and blends! It's a simple blend of peppers, spices and dried herbs, and the best thing about doing it yourself; you get to choose the temperature! Like your food fiery? Choose a hot pepper. Prefer it milder? Go for a mild variety. (See the bottom of the page for links to more of my recipes)
Note: I tend to use whole ingredients when I can which I then grind for my mixes and blends, but if you don't have them all, just use pre-ground powders and reduce the quantities in the recipe by half. So for 2 tablespoons of cumin seeds you use 1 tablespoon of ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
What You'll Need: (makes about 6-7 tablespoons)
half a cup of dried peppers
OR ¼ cup (4 tbsp) flakes
2 tbsp cumin seeds
2 tbsp dried oregano
1 tbsp paprika
1 tbsp dried basil
2 tsp fennel seeds
2 tsp onion powder
2 tsp garlic powder
2 tsp black peppercorns
2 tsp allspice berries
1-2 tsp sea salt
3 inch cinnamon stick
tbsp = tablespoon
tsp = teaspoon
Directions:
Store in a cool place in an airtight container and out of direct sunlight. Use within 3 months.
Note: If you have the time, dry toasting the whole ingredients before cooling and grinding will add even more flavour to your final chlii powder.
Click here for step-by-step tips and photos on how to do this. (Link opens in new window)
A Delicious Mix of |
California Chili Powder |
Spice Mix Collection For |
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