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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Gotta love chili powder. This recipe is pretty free form, but to alter the taste alter the paprika or the cayenne. To make this even better (if you can get them) grind dried ancho peppers into a powder and use them in place of the cayenne. Ingredients:
1 teaspoon smoked paprika |
1 tablespoon whole cumin seed |
2 teaspoons cayenne pepper |
1 teaspoon oregano |
2 teaspoons garlic powder |
Directions:
1. Place cumin seeds into a small nonstick pan over medium-high heat. Toast the seeds, moving the pan around constantly. This will take approx 3 to 4 minutes, you will smell the seeds toasting. make sure not to burn the seeds. Remove from heat and allow to cool completely.
2. Place all ingredients into a coffee grinder or a blender and pulse until all ingredients are a fine powder.
3. Store in an airtight container for up to 3 months.
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