A double batch should fill a large spice container.
I was close to running out of store-bought chili powder so I made the mild version of this using dried peppers I got from the Mexican Grocery. We taste tested the homemade vs the storebought and the homemade was far superior. The storebought chili powder left a bitter aftertaste. I will be making my own chili powder more often.
You don’t necessarily need rubber gloves to perform this operation if you remember not to touch your eyes or any mucus membranes for 24 hours. On second thought, use rubber gloves.
Hot Version INGREDIENTS:
- 3 dried arbol chilies
- 3 dried chipotle chilis
- 3 dried ancho chilis
- 50 grams granulated garlic
- 40 grams cumin powder
- 50 grams paprika
Mild Version INGREDIENTS (my favorite):
- 1 dried arbol chili
- 6 dried chipotle chilis
- 1 dried ancho chili
- 50 grams by weight granulated garlic
- 40 grams by weight cumin powder
- 50 grams by weight paprika
INSTRUCTIONS:
- Cut the ends off the chilis (stems and tips) and discard.
- Slice the chilis lengthwise and remove the seeds and any soft internal meat. You should wind up with about 90 grams of chili skins.
- Grind all the ingredients in a coffee grinder.
