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4 Anaheim chiles, dried
1 pequín chile, dried (optional)
2 teaspoons cumin seed, dried
1 teaspoon Mexican oregano
1/2 teaspoon garlic powder
1 teaspoon onion salt
Stem and seed chiles carefully. Do not rub your eyes and do not use the pequín chile unless you like things really hot! Combine and pulverize all ingredients in a molcajete (volcanic stone bowl) or blender.
Store in an airtight container. You may add additional flavor by using a dash of freshly ground cloves or allspice, if desired.
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2 large dried pasilla chile peppers
1 large dried ancho chile pepper
2 teaspoons cumin seeds
1/4 teaspoon whole cloves
1/2 teaspoon coriander seeds
1/4 teaspoon whole allspice berries
2 tablespoons dried Mexican oregano
1 tablespoon garlic salt
Remove the stems and seeds from the chile peppers. Tear the chiles into small pieces. 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 the peppers is perceptible. This will take about two minutes. Cool completely.
Combine oregano and garlic salt in a spice mill and grind to a fine powder. Mix, then store airtight.
Use in chili, tacos, salsas and sloppy Joes.
Submitted by Jim Catanich
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12 dried, cored and seeded chiles*
3/4 tablespoon freshly ground cumin
1 tablespoon whole oregano
1 teaspoon garlic powder
1 teaspoon salt
* 10 pasilla and 2 ancho chiles is a good combination.
Place all ingredients in a food process or blender and grind until fine. If you want it hotter, add cayenne pepper to taste.
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