For a smoky flavor dry roast the arbol chiles in a cast iron pan. just pull the chiles off the heat as soon as the chiles begin 'smoking' This can be a horrid experience , just make sure the vent is on, Not sure about the statistical efficacy of the following piece of traditional old wives advice, but I tend to add a tablespoon of salt crystals, when toasting the chiles. Its supposed to reduce the intensity of the acridity. Its just one of
those quirky things.
If you are going to grind your own chiles be sure to wear gloves, maybe a breathing mask and eye protection. The chile dust will become airborne and go everywhere. If it gets in your eyes or nostrils or lips it will burn like h...
If you do get some in your eyes or wherever soak some paper towels or dish towel and apply it to the area. Milk will stop the heat.
In my book, Chili Powder = ground chiles, cumin, garlic, Mexican oregano and maybe onion. The variety of chiles can vary, usually ancho for a base (which is mild), more fiery mixes add cayenne or other hot chiles.
I haven't used "chili powder" in years because the mixture is different from vendor to vendor and I always strive for repeatability. My recipes spec ancho and other spices separately.
Use any fresh peppers, not necessarily dried, you like. I always include at least one ghost pepper and all red and green peppers. Dehydrate them and then ground them as recommended above. It is so easy to dry your own peppers, don't buy already dried.
You can make chili powder from practically any dried chili. Heat is measured in what are called Scoville units. If you get up to about 40,000 you are now discussing really hot chili powder. All you need to do is to select a pepper of your liking and stem it and seed it. AND it's okay to mix a bunch together. Equipment you mill need a grinder that you are not going to use for coffee, unless you like habanero coffee. That's all there is to it. Select dried peppers which you like.
Most chili powder is made from dried, ground chili peppers, like super hot chili peppers or other red chili peppers.
Occasionally a commercial brand may include fillers or soy lethicin to prevent the spice clumping together. If you are cooking for someone with allergies, it's always best to check the ingredients in your ingredients.
If you want to make your own chili powder, get some fresh red chilies, dry them whole, then remove the stems, (most people, not me) remove the seeds, then grind the red part of the pepper. Store in an airtight container and consume within one year.
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those quirky things.
If you do get some in your eyes or wherever soak some paper towels or dish towel and apply it to the area. Milk will stop the heat.
In my book, Chili Powder = ground chiles, cumin, garlic, Mexican oregano and maybe onion. The variety of chiles can vary, usually ancho for a base (which is mild), more fiery mixes add cayenne or other hot chiles.
I haven't used "chili powder" in years because the mixture is different from vendor to vendor and I always strive for repeatability. My recipes spec ancho and other spices separately.
Occasionally a commercial brand may include fillers or soy lethicin to prevent the spice clumping together. If you are cooking for someone with allergies, it's always best to check the ingredients in your ingredients.
If you want to make your own chili powder, get some fresh red chilies, dry them whole, then remove the stems, (most people, not me) remove the seeds, then grind the red part of the pepper. Store in an airtight container and consume within one year.