Greek Eggs Benedict
October 20, 2014
Golden Onion Dip
May 13, 2015
Fresh ground Chili Powder is amazing. I buy the whole dried peppers now and grind it myself. Saves me tons and taste better. Toasting the spices and peppers brings out a more aromatic and fuller flavor than just grinding everything right away. Don't worry if you can't find a particular dried pepper that is in the recipe, just use a similar sized one as a replacement. You might even build a better spice blend that way. The pepper rule of thumb is the smaller the spicier. I now use this in salsas, chili, dips, and a ton of other recipes.
Using a sharp knife stem and seed all the peppers.
Place all of the chilies and the cumin into a medium nonstick saute pan over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, about 5 minutes. Set aside and cool completely.
Once cool, place the chilies and cumin into a blender or spice grinder then process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid or you might choke and sneeze on the powder. Add the garlic powder, oregano, and paprika. Store in an airtight container for up to 6 months.
Ingredients
Directions
Using a sharp knife stem and seed all the peppers.
Place all of the chilies and the cumin into a medium nonstick saute pan over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, about 5 minutes. Set aside and cool completely.
Once cool, place the chilies and cumin into a blender or spice grinder then process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid or you might choke and sneeze on the powder. Add the garlic powder, oregano, and paprika. Store in an airtight container for up to 6 months.