Ingredients Jump to Instructions ↓

  1. 6 Dried New Mexico hot peppers

  2. 6 Dried chipotle peppers

  3. 3 Pasilla negro peppers

  4. 2 Mulato peppers

  5. 6 tablespoons 90ml Cumin seed

  6. 6 tablespoons 90ml Coriander seed

  7. 1 tablespoon 15ml Whole cloves

  8. 3 tablespoons 45ml Celery seed

  9. 2 tablespoons 30ml Ground cayenne

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Break up the New Mexico, chipotle, and mulato chiles. Toast the chiles in small batches on an ungreased skillet, or comal over medium heat until they just begin to release their aroma. Do not let them darken or the may become bitter.

  2. Toast the cumin, coriander, and cloves on an ungreased skillet, or comal over low heat until they release their fragrance and become lightly roasted, about three minutes.

  3. Grind the toasted spices and celery seed (best to use a spice grinder).

  4. Grind the chiles in a spice grinder or food processor.

  5. Mix the ground chiles, spices, and ground cayenne. This recipe is an adaptation of one appearing in "New Southwestern Cooking" by Dille & Belsinger. Since I never have the chiles called for in the recipe, I invariably "wing it." The spices seem to be the important factor so substituting different chiles doesn't make a major difference in the finished product.


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