What tweaks can be made when preparing chili powder?
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. This is a follow-up to the question about storage-lifetime that is to do with the powder itself.
The other concern I have is to do with what is flexible in a chili powder, and what tweaks I can/should make; I've never made a spice blend before, and would appreciate some specific tips. I am weighing the different variables of how to prepare the chili powder itself (i.e. I was a bit disappointed to see more than one "recipe" with one step: "blend"). How does preparation work for powders?
- If I want to toast the ground spices, what impact will this have if I do so before storage? Should toasting be done dry (i.e. no oil), or are there different methods (i.e. to how they are roasted) one can use?
- If I use fresh roasted peppers (i.e. if I go to the store and buy some fresh habaneros, and roast them in the oven, or if I want to use fresh roasted garlic), how do I incorporate them? More fundamentally, how do I incorporate "wet" ingredients into the powder? (I do not have any dehydrating appliances beyond oven/range.)
- Does salt serve any function in chili powder (beyond flavor and filler), especially if I plan to salt anything as necessary?
Best Answer
First, as someone who has made chili powder, let me offer you one piece of advice -- get yourself a coffee or spice grinder.
Second, disabuse yourself of any notion of making your chili powder with anything wet. Whatever goes in should be bone dry. I wouldn't even bother with drying fresh peppers, garlic, etc. It's just not worth the effort. However, you absolutely should get your cumin in (dried) seed form, and dry toast it yourself. That IS worth the effort.
Beyond that, everything else is negotiable. Mess around with different types of peppers, different herbs/spices, different proportions, etc., and see what you like best.
Pictures about "What tweaks can be made when preparing chili powder?"
What can I add to chili powder?
It's famously added to rubs, soups, stews, chili (of course), and a variety of Latin dishes. For example, you can use it to make your own enchilada sauce. It's a versatile spice that works well with meat, whether grilling chicken or slow-cooking pork shoulder. It's even great in pasta sauces.What does chili powder consist of?
What is Chili Powder? Chili powder is a seasoning blend of ground dried chiles and other spices. Common chiles include: New Mexico chiles, Ancho chiles, or Cascabel chiles. These are usually combined with spices such as cumin, oregano, and paprika.How do you make fresh chilli powder?
Chili powder is added to chili con carne, beans, or casseroles when the other ingredients are mixed and set to cook. Often, additional amounts of the spices that are typical components of chili powder (such as cumin) are also called for in the recipe, to create the desired flavor combinations.You Can Do It - How To Make Chilli Powder From Harvested Chilli Peppers / Chillies
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