© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: Makes 1/3 to ½ cup
2 large dried pasilla chili peppers, leathery not brittle
1 large dried ancho chili peppers, leathery not brittle
2 teaspoons cumin seeds
¼ teaspoon whole cloves
½ teaspoon coriander seeds
¼ teaspoon whole allspice berries
2 tablespoons dried oregano
1 tablespoon garlic salt
Remove the stems and seeds from the peppers. Tear chilies into small pieces. (Use gloves)
Combine the chiles in a skillet with the cumin, cloves, coriander and allspice and stir continuously over low heat until there is a faint crackling noise and the fragrance of peppers is perceptible, about 1 to 2 minutes. Cool completely in a dish. Combine in batches in a spice mill with the oregano and garlic salt and grind to a fine powder. Mix, then store airtight.
For a more fiery blend, use hotter chilies.