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Neysa's Chili Powder

chili, spice, condiments

9 dried ancho peppers
9 dried chipotle peppers
6 tablespoon cumin seed
6 dried smoked cowhorn peppers
20 dried cayenne peppers
12 dried red hot chili peppers
2 1/2 tablespoon ground coriander
1 tablespoon cloves
3 tablespoon celery seed

Break up the Ancho, Chipotle, and other whole peppers. Toast the chilis in small batchs on an ungreased skillet, or comal over medium heat until they just begin to release their aroma. Do not let them darken or they may become bitter. 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. Grind the toasted spices, celery seed and chilis into a blender or spice grinder. Mix all ingredients, store in an air tight container. This is an adaptation of an adaptation of a recipe appearing in "New Southwestern Cooking," by Dille & Belsinger. At this point it really becomes a new recipe by Neysa Dormish MM Format by John Hartman Hartsville, SC, 2 April 1997 From: John Hartman Date: 02 Apr 97 National Cooking Echo Ä

Yield: 1 batch

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