Prep 10 mins
Cook 0 mins
Gotta love chili powder. This recipe is pretty free form, but to alter the taste alter the paprika or the cayenne. To make this even better (if you can get them) grind dried ancho peppers into a powder and use them in place of the cayenne.
- 4.92 ml smoked paprika
- 14.79 ml whole cumin seed
- 9.85 ml cayenne pepper
- 4.92 ml oregano
- 9.85 ml garlic powder
- Place cumin seeds into a small nonstick pan over medium-high heat. Toast the seeds, moving the pan around constantly. This will take approx 3 to 4 minutes, you will smell the seeds toasting. make sure not to burn the seeds. Remove from heat and allow to cool completely.
- Place all ingredients into a coffee grinder or a blender and pulse until all ingredients are a fine powder.
- Store in an airtight container for up to 3 months.
I can't wait to use this in a recipe. Toasting the cumin seeds smelled so good. I used a coffee grinder, that hasn't been used for coffee, to grind the mixture into a fine powder. I doubled the recipe to share with a friend. After the mixture was ground I felt that the smoky paprika was a little overpowering. To counter that I added 2 tsp extra garlic powder & 1 extra tsp of oregano. That helped quite a bit, but next time I think I may try the regular paprika instead. Thanks for sharing! Made & reviewed for Pick-A-Chef Spring 2008.