NEW MEXICO HOT CHILI POWDER RECIPES

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BEST EVER HOMEMADE CHILI POWDER RECIPE - FOOD.COM



Best Ever Homemade Chili Powder Recipe - Food.com image

This homemade chili powder is much fresher than what you get in the store (unless you live in New Mexico or Mexico). At my house, this chili powder would only make enough to put in one batch of chili!

Total Time 2 minutes

Prep Time 2 minutes

Yield 1-3 serving(s)

Number Of Ingredients 9

3 tablespoons paprika
1 tablespoon turmeric
1 tablespoon dried hot pepper (of your choice)
1/2 teaspoon cumin (cominos)
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 dash salt
1 dash ground cloves

Steps:

  • Mix all ingredients together.
  • This keeps for months on the pantry shelf.

Nutrition Facts : Calories 101.8, FatContent 3.9, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 176.9, CarbohydrateContent 19.3, FiberContent 9.8, SugarContent 3.4, ProteinContent 4.2

INFINITELY BETTER HOMEMADE CHILI POWDER - EASY RECIPES FOR ...



Infinitely Better Homemade Chili Powder - Easy Recipes for ... 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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BEST EVER HOMEMADE CHILI POWDER RECIPE - FOOD.COM
best ever homemade chili powder recipe - food.com image
This homemade chili powder is much fresher than what you get in the store (unless you live in New Mexico or Mexico). At my house, this chili powder would only make enough to put in one batch of chili!
From food.com
Reviews 4.5
Total Time 2 minutes
Calories 101.8 per serving
  • This keeps for months on the pantry shelf.
See details


INFINITELY BETTER HOMEMADE CHILI POWDER - EASY RECIPES FOR ...
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).
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Reviews 4.8
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  • 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.
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