"sandi" > ha scritto nel messaggio
...
> "Giusi" > wrote in
> :
>
>> Chile powder doesn't exist in Italy, so I Googled for homemade
>> and make my own, but without salt or garlic in it. I love
>> chile now. I am fortunate in having friends from places where
>> you can buy the various chillis and they bring them to me.
>> Otherwise, Italian chillis are pretty much just hot, not
>> tasty.
>
> What ingrediants and amounts if you can list please.
>
> Thank you

2 ounces dried ancho chiles

4 ounces dried red New Mexican chiles

1 ounce dried chile de Arbol -- to add some heat

6 tablespoons cumin seeds -- toasted and ground

4 tablespoons ground Mexican oregano -- substitute another kind only if you
absolutely have to

4 tablespoons hot Hungarian paprika

The chiles should be toasted before grinding. There are two ways to go about
this. The method I use is to toast the chiles a few at a time on a hot cast
iron griddle for about 1 minute, turning frequently until they soften and
are lightly toasted. Be careful not to let the chiles burn, or they will
have a bitter taste. Or roast in the oven at 300°F.

When the chiles are cool, break them into pieces and grind into a fine
powder using a spice grinder or coffee mill. Add the rest of the ingredients
and mix well. Store in a jar.

I don't always have the exact chillis listed and freely substitute. It
keeps very well in a jar in the cupboard. I can't attribute the recipe
although I did get it off a blog about cooking with chilis.