Cascabel chili powder
Votes: 1
Time: 15 min.
Cascabel Chili Powder - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 dried ancho chili peppers, stems trimmed, seeds removed and sliced
- 3 dried cascabel chili peppers, stems trimmed, seeds removed and sliced
- 3 dried chile de arbol peppers, stems trimmed, seeds removed and sliced
- 2 tablespoons whole cumin seeds
- 2 tbsp garlic powder
- 1 tbsp. l. dried oregano
- 1 tsp smoked paprika
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Recipes with similar ingredients: ancho pepper, cascabel pepper, cumin, garlic powder, oregano, paprika
Cooking the dish according to the recipe:
- Place all the chili peppers and cumin in a medium cast-iron skillet. Cook over medium heat, shaking the pan constantly, until you can smell the cumin, about 4-5 minutes. Set aside and cool completely.
- Once cooled, place the chili and cumin in a blender along with the garlic powder, oregano, and paprika. Blend until a fine powder forms.
Let the powder settle for at least a minute before opening the blender lid. Store the seasoning in an airtight container for up to 6 months.
Exit: 3/4 cup
Categories:
recipe / Sauces / Seasonings / Alton Brown
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