Ingredients
- 3 ancho chiles, stemmed, seeded and sliced
- 3 cascabel chiles, stemmed, seeded and sliced
- 3 dried arbol chiles, stemmed, seeded and sliced
- 2 tablespoons whole cumin seeds
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
Directions
Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
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By eatgelato_12005108
San Diego, 43
on November 26, 2011
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This was amazing. Especially added to fresh corn on the cob with a hint of salt. It made corn from tasty to amazing!!!!
By Sendarra
Bon Secour, AL
on August 20, 2011
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This is so flexible. I couldn't find some of the pepper types, so I used similar ones (heat-wise. It still came out excellent. Depending on the peppers you use and/or the amount you can make hot chili powder. After making this and giving my parents some, mama asks for more regularly. This blows the reg grocery store stuff out of the water, and ranks up there with the Penzey's blend. Be careful when toasting the ingredients. Scorching (esp cumin can give it a bitter taste. I saw a review saying that the "3 ancho chiles" is too flexible. I have found the packages I got had an average size. If there were peppers much smaller/larger I just added more or cut one. This is a very flavorful blend. My family always used chili powder in a tall blue jar and I would have to add huge amounts just to try to get much flavor. Not necessary with Alton's.
By johnv51
on July 07, 2011
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This recipe is great! The local (insert national food store chain here had guajillos labeled as cascabels. I went ahead and used them anyway and the results are delicious. I'm sure it would work with dry New Mexico chilis in place of the cascabels as well.
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