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Old 02-17-2009, 08:18 AM
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TB TB is offline
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Default Common sense chile powders

Ancho chiles (3 parts)
Pasilla, guajillo, or cascabells (2 parts)
Good ground paprika (1 part)
de Arbol (just a bit for heat to taste) or 1 part New Mexican dried chiles

Destem and seed the dried peppers while oven (or pit, or grill) preheats to 300F
Open the peppers and spread out on a cookie sheet or grill (indirect)
Bake for 5 to 8 minutes (longer for anchos and thicker skinned peppers)
Test by quickly cooling. You're looking for flexible peppers when warm becoming crisp when cool
Crunch up and grind in a blender (I use a Majic Bullet) and let the dust settle before opening.
Mix and store in glass jar or non-staining plastic spice jars

This is chile powder. Chili powder has garlic powder, salt and cumin. I add that stuff to my chili anyway.
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Old 02-17-2009, 02:36 PM
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bigwheel bigwheel is offline
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Well I been taking some lessons from a Mexican fella. He just throws the peppas in a blender covers with cold water..waits 10 mins and flippy da switch. Dump it where you want it or stick in the ice box in a glass jug. (I iuse empty Ezra bottles of course Now he dont even bother to deseed em but being a Tex Mex gringo I am mo fastidious and take out the seeds. Once you get the goop jugged up it seems to have an infinite shelf life in the ice box. Mi Amigo Jose claim it go 6 mos easy or maybe years who knows? Try that angle sometime when you run out of something to do. According to him the cold water is impotent cuz it keeps the color nice n red. You start roasting adding boiling water turns it from red to orangish yellow. Now sometimes I strain it through a tea strainer just to get rid of the little bits of cellulose skin. He dont bother with it.

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Old 02-18-2009, 12:54 PM
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Hey BW. I've used hydrated, blended chiles also but have used hot water. I'll try the cold water sometime.
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