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#1 |
Tomatovillian™
Join Date: Dec 2013
Location: Brownsburg, IN
Posts: 293
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Greetings!
Looking for a good chili powder recipe Better ask now so I can order the seeds for this season. Looking for a recipe with some heat, but big on taste. |
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#2 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I'm a little confused, do you want to make a chilli powder from one chilli or do you want to make a blend?
Like the powder you buy in the store. Do you want to make a dark powder or a light powder? Some of the best peppers for this are the Chillies known as. Here I will give you some links to some peppers I use to make powder. http://www.fiestaspices.com/index.asp?page=cp_cascavel http://www.fiestaspices.com/index.asp?page=cp_arbol http://www.fiestaspices.com/index.as...p_chilipasilla You ca let these peppers dry red and they have a wonderful taste. The Ancho is a dried Pablano pepper. Along with this to make Chilli powder you will to your taste add garlic powder, Mexican oregano cumin/comino powder. Use one of the milder peppers as the base and add a little of the hotter peppers to make it hot. The chili Powder we use isn't hot we add hot pepper powder to the recipe to make it hot. I buy Chilli powder buy the pound. ![]() Worth Last edited by Worth1; March 10, 2014 at 10:50 AM. |
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#3 |
Tomatovillian™
Join Date: Dec 2013
Location: Brownsburg, IN
Posts: 293
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I would like to make a dark red powder, hotter than a paprika, but not a dried habanaro hot. I would like to play around with making blends and wondering what might be a good basic 6-8 varities to grow as the basics for beginning blending.
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#4 |
Tomatovillian™
Join Date: Jan 2011
Location: Virginia
Posts: 353
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i make several smoked pepper blends each year- my favorite last year was 2 parts smoked cayenne, 2 parts smoked jimmy nardello, 2 parts smoked aji dulce, 1 part smoked ghost pepper.
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#5 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Quote:
Do you want it hotter than this Paprika? ![]() This is what I have at home and it is about as hot as the ground red pepper also known as the cayenne pepper. ![]() Worth |
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#6 |
Tomatovillian™
Join Date: Aug 2012
Location: Desert CA
Posts: 400
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I use four parts heavily smoked Jalapeno, two parts smoked Ancho. The blend is nice and it works for a lot of things.
Gaston |
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#7 |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
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Cayenne seems to be the "base" of many chili powders. I do agree that "smoked" chili's are also touted as being exceptional for chili powder (or chipotle sauce
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__________________
"If I'm not getting dirty, I'm not having a good time." |
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