Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3–8 dried chilies (mix and match depending upon availability and taste) Ancho (mild) Pasilla (mild) Mulato (mild) New Mexico/ristra (medium) Cascabel (medium) Chiltepin (very hot)
- Ancho (mild)
- Pasilla (mild)
- Mulato (mild)
- New Mexico/ristra (medium)
- Cascabel (medium)
- Chiltepin (very hot)
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 1 tablespoon ground paprika
- 2 teaspoons whole cloves or allspice
- 1 teaspoon oregano
- 1 teaspoon ground red cayenne pepper
Directions
Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).
Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about 2 minutes). Depending on the size of the skillet and the amount of peppers, you may need to do more than one batch.
When the toasted ingredients are cool, transfer them to a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.
Store in an airtight jar.