..."Store bought "Chili Powder" is good stuff, and I use it all the time. But, it's not truly chile powder, it is powdered chiles in a blend of other spices. Often, and even when using the store bought stuff, I just want something to basically add heat. That's what this stuff is for. There are several different dried chiles available, in most markets, See what you have available, research them a little, they all have subtle differences, and each adds it's own unique flavor to any dish. What I used here are: Hatch which are fairly mild, the Chile Ancho, is sweet and smokey, and Chile de Arbol, brings the fire. Wear gloves while handling any chiles, dried or fresh. There is a lot of capsaicin in them and it can burn for hours!" -from JD Provence
Chile en Polvo (chili powder)
-a guest post
1 ounce Hatch Red Chiles
1 ounce Chile Ancho
1/4 ounce Chile de Arbol
Cut or crumble dried chiles, enough to separate and remove the seeds and inner membrane. Add only the outer skin and flesh to blender, grind to desired consistency, store in air tight containers.
Recipe and Photo by: JD Provence for Canning and Cooking at Home