Blind Willyz Chili Powder |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This is the first incarnation of this recipe. Subject to change with barely any notice at all. In a mere flutter of an eye it could be done. So pay attention and come back often. Kind Regards, Blind Willy Ingredients:
5 -6 dried chili pods |
2 teaspoons cumin seeds, toasted |
1 teaspoon dried oregano |
1/2 teaspoon celery salt |
Directions:
1. Tear chili pods into 1/2 inch squares and remove seeds. Toast in a skillet until lightly toasted. Do not burn as it will be bitter. Remove toasted pods to a plate to cool.
2. Toast cumin seeds until fragrant. Remove to a small bowl.
3. Grind cumin and oregano in a spice grinder, remove to a small bowl.
4. Grind the chili pods a few at a time and place powder in a blow. Repeat until all of the pods are ground.
5. Sift chili powder. You should have 4 tablespoons after sifting.
6. Combine chili powder, cumin, oregano and celery salt. Mix well.
7. Put in a tight fitting jar and store for 6 months in a cool dark place.
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