Last week, I was buying ingredients for a new Mexican chicken recipe, and nearly peed and slipped on it. The two chile powders the recipe called for cost a total of $17! Hell no! I decided to hit my local Mexican grocery store, find some dried chiles and make my own chile powder. Screw you, McCormicks!
The recipe and heaps of food porn after the jump.
When it comes to buying dried chile peppers, I find the best place to shop is a Mexican grocery store. Beware of buying the peppers in a bag, like I did, as they tend to be really dry. A lot of Mexican grocery stores will have bins of dried chiles to choose from, and the chiles should be be flexible, not dry and crackly.
: Leena’s homemade chile powder
: A great and cheap alternative to store bought chile powders!
- 2 ounces dried chile peppers of your choice (I used ancho here, and chipotle in a later recipe)
- Put on rubber gloves or suffer the wrath of chile later. Cut the top and stem off of the chile pepper, then cut a slit down one side. Peel open the chile and remove all of the seeds. Repeat with other peppers.
- Place the seeded chile peppers on a dry, clean sheet pan in a 300 F oven for 5 minutes. Allow peppers to cool completely.
- Crush up the peppers, place in a blender, and whirl until it is at your desired coarseness.
- Place in a spice jar and enjoy!