Cascabel Chili Powder – Detailed recipe cooking. 
Time: 15 мин. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 dried anchovy chili peppers, cut the stem, remove the seeds and cut into slices
- 3 dried chili peppers cascabel, cut the stem, remove seeds and cut into slices
- 3 dried chili de arbola, cut the stem, remove seeds and cut into slices
- 2 tbsp. l whole cumin seeds
- 2 tbsp. l garlic powder
- 1 tbsp. l dried oregano
- 1 tsp smoked paprika
Recipes with similar ingredients: anchovy pepper, cascabel pepper, cumin, garlic powder, oregano, paprika
Recipe preparation:
- Place all the chili peppers and cumin in a medium cast iron skillet. Cook over medium heat, constantly shaking the pan until you smell cumin, about 4-5 minutes. Set aside and completely cool.
- After cooling, put the chili and cumin in the blender bowl along with garlic powder, oregano and paprika. Grind to form fine powder. Let the powder settle for at least minutes before opening the blender lid. Keep seasoning in airtight container up to 6 months. Exit: 3/4 tbsp.
