READY IN: 15minsYIELD: 6 Tablespoons
4 dried arbol chilies (less than .1 oz)
2 dried guajillo chilies (.3 oz)
1 dried cascobel chile (.3oz)
1⁄4 teaspooncayenne powder
1tablespoondried ancho chile powder
1⁄2 teaspoonkosher salt
Serving Size: 1 (344) g
Servings Per Recipe:1
Calories from Fat 8 g 24 %
Total Fat 1 g 1 %
Saturated Fat 0.1 g 0 %
Cholesterol 0 mg 0 %
Sodium 224.4 mg 9 %
Total Carbohydrate7 g 2 %
Dietary Fiber 1.6 g 6 %
Sugars 2.9 g 11 %
Protein 1.8 g 3 %
Remove the stems from the dried chilies. OPTIONAL: You may wish to remove the seeds from inside each dried chili to reduce heat.
In a dry skillet over medium-high flame, toast the dried chilies and cumin seeds until they begin to release their scent. Be careful not to scorch. This should take between 1-3 minutes.
Place the toasted chilies and cumin seeds, with the other ingredients, into a spice grinder and blend into a fine powder.
Seal in a tight-lidded jar or spice container for up to 2 months.
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