[CH] chili powders
Judy Howle (howle@ebicom.net)
Wed, 29 Apr 1998 15:12:04 -0500
Two other peppers commonly used for their flavor are pasilla and mulato. I
really like their flavor and also use them to make mole.
Here are some recipes I had saved.
* Exported from MasterCook *
>
> CalTex Chili Powder
>
>Recipe By :
>Serving Size : 1 Preparation Time :0:00
>Categories : Meat, Miscellaneous MC
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1/4 cup toasted cumin seed -- ground
> 2 tablespoons toasted coriander seed -- ground
> 2 tablespoons paprika
> 1 tablespoon toasted teicherry black peppercorns -- ground
> 2 1/4 teaspoons chipotle chilies -- ground
> 1 1/2 teaspoons pequin chiles with seeds -- ground
> 3/4 teaspoon dried cascabels with seeds -- ground
> 1/2 teaspoon ginger -- grond
> 1 teaspoon cloves -- ground
>
>Sift all the ingredients together and store in a tightly sealed jar.
>
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> Chili Powder #1
>
>Recipe By : INTERNET RECIPES FROM CHILE-HEADS DIGEST
>Serving Size : 1 Preparation Time :0:30
>Categories : Seasoning MC
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 6 dried New Mexico hot peppers
> 6 dried Chipotle peppers
> 3 Pasilla Negro peppers
> 2 Mulato peppers
> 6 tablespoons cumin seed
> 6 tablespoons coriander seed
> 1 tablespoon whole cloves
> 3 tablespoons celery seed
> 2 tablespoons ground Cayenne
>
>Mike Smith <michael@databank.com> http://www.charisma.com/~michael/
>1. Break up the New Mexico, chipotle, and mulato chiles. Toast the chiles in
>small batches on an ungreased skillet, or comal over medium heat until they
>just begin to release their aroma. Do not let them darken or the may become
>bitter.
>2. Toast the cumin, coriander, and cloves on an ungreased skillet, or comal
>over low heat until they release their fragrance and become lightly roasted,
>about three minutes.
>3. Grind the toasted spices and celery seed (best to use a spice grinder).
>4. Grind the chiles in a spice grinder or food processor.
>5. Mix the ground chiles, spices, and ground cayenne. This receipe is an
>adaptation of one appearing in "New Southwestern Cooking" by Dille &
>Belsinger. Since I never have the chiles called for in the receipe, I
>invariably "wing it." The spices seem to be the important factor so
>substituting different chiles doesn't make a major difference in the
>finished product.
>From Glen Hosey's Recipe Collection Program, hosey@erols.com
>
>
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> FIREHOUSE HOT CHILI POWDER
>
>Recipe By :
>Serving Size : 1 Preparation Time :0:00
>Categories : MC
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 6 tablespoons Paprika
> 2 tablespoons Turmeric
> 1 tablespoon Dried chili peppers
> 1 teaspoon Cumin
> 1 teaspoon Oregano
> 1/2 teaspoon Cayenne
> 1/2 teaspoon Garlic powder
> 1/2 teaspoon Salt
> 1/4 teaspoon Ground cloves
>
>Mix all ingredients and grind to a fine powder using a mortar and pestle, or
>food processor or blender. Spice will keep 6 months or so on the pantry shelf.
>
> TO USE:
>
> This powder is somewhat more pungent and fresher tasting than a packaged
>brand, so use a bit less.
>
> YEILD: 5.5 OZ
> Source: Cheaper and Better Alternatives to Store Bought Goods By Nancy Birnes
>
> - - - - - - - - - - - - - - - - - -
Judy