CHILE PEQUIN POWDER RECIPES

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INFINITELY BETTER HOMEMADE CHILI POWDER - INSPIRED TASTE



Infinitely Better Homemade Chili Powder - Inspired Taste image

Find dried whole chile peppers in most large supermarkets and any Latin market. We use three varieties. Ancho chile peppers are sweet, fruity, and mild. New Mexico chile peppers are fresh, clean and mild. Guajillo chile peppers are smoky and medium hot. You can swap or add other peppers based on what is available to you. We recommend including something that’s sweet and fruity. They add complexity and flavor (in our case, that is the ancho pepper).

Provided by Adam and Joanne Gallagher

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield Makes approximately 2/3 cup

Number Of Ingredients 7

3 dried ancho chiles, stemmed seeded and sliced
3 dried Guajillo chiles, stemmed seeded and sliced
3 dried New Mexico chiles, stemmed seeded and sliced
1 tablespoon ground cumin
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon hot smoked paprika

Steps:

  • Cut the stems and remove the seeds from peppers. The seeds can be bitter, so get rid of them. Use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. (If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes during or after working with peppers).
  • Cut each cleaned pepper into small pieces then add to a dry skillet over medium heat. Toast them, stirring occasionally until fragrant, about 5 minutes.
  • Add the toasted chiles to a blender and blend until finely ground. Leave the lid in place until any dust settles so you do not get a cloud of ground chile peppers in your face.
  • Add ground chile peppers to a spice jar then top with the cumin, garlic powder, oregano, and hot smoked paprika. Seal the jar then shake. Store the chili powder up to 6 months.

Nutrition Facts : ServingSize 1 tablespoon, Calories 26, ProteinContent 1 g, CarbohydrateContent 6 g, FiberContent 1 g, SugarContent 2 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg

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The pequin chile begins its existence as a lovely green chile which changes to bright red or red-orange as it matures. After being dried, the color then darkens even further to a brownish-red. For a chile that is only ½-¾” long and ¼” in diameter, the oval-shaped Pequin chile …
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24/05/2019 · Chile pastes may beat chile powders in stews and sauces, but ground dried chiles still have lots to offer. In a dry pan on medium-high heat, toast árbol or pequin peppers, tossing frequently, until they darken a shade and smell a little toasty, about 30 seconds to one minute. Then pound them into a fine powder …
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09/12/2015 · Marinating meat right now, gonna make one mild but another with Chile pequin powder for a nice punch of flavor! Reply. Will says. June 21, 2017 at 10:21 pm. Nice! Let me know how it turns out. Reply. Mike M says. April 13, 2017 at 9:51 am. I use an old Brine/Marinade recipe, of water, salt pepper, dark brown sugar, garlic salt or powder, onion powder …
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