Ingredients

The following ingredients have 1 Servings
  • 2 Cascabel chilies
  • 2 dried habenero
  • 3 guajillo peppers
  • 3 chipotle peppers
  • 1 ancho chiles
  • 2 teaspoons whole cumin seed
  • 1 teaspoon dried Mexican oregeno
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon roasted cinnamon
  • Pinch of white stevia powder (optional)

Instruction

  • Preheat the oven to 350°F.
  • Place all of the peppers in a single layer on a heavy baking sheet.
  • Bake for 5 minutes, or until you can smell the chiles and they are hot when you touch them. Don't over-bake them.
  • Let the chiles cool and remove the seeds.
  • Save the seeds for seasoning other things.
  • Toast the cumin seed in a heavy skillet or on a comal. Let the skillet get hot.
  • Add the cumin seed and heat for up to 1 minute, stirring constantly.
  • The cumin should change color but don't let it burn.
  • Add the cooled chiles and cumin seed to a blender.
  • Blend on high until the ingredients are powdered.
  • Add the remaining ingredients and blend.
  • Store tightly covered in a cool,dark pantry.