Cookbook:Chili Powder II

Ingredients

 * 3–8 dried chilies (mix and match depending upon availability and taste)
 * Ancho (mild)
 * Pasilla (mild)
 * Mulato (mild)
 * New Mexico/ristra (medium)
 * Cascabel (medium)
 * Chiltepin (very hot)
 * 1 tablespoon cumin seed
 * 1 tablespoon coriander seed
 * 1 tablespoon ground paprika
 * 2 teaspoons whole cloves or allspice
 * 1 teaspoon oregano
 * 1 teaspoon ground red cayenne pepper

Procedure

 * 1) Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).
 * 2) Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about 2 minutes). Depending on the size of the skillet and the amount of peppers, you may need to do more than one batch.
 * 3) When the toasted ingredients are cool, transfer them to a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.
 * 4) Store in an airtight jar.