Ingredients: 2 each dried New Mexico chili pods 3 each dried chili de
arbol pods 3 each dried ancho chili pods 1 each dried chipotle pepper 1 tablespoon coriander seeds (whole) 1 tablespoon cumin seeds (whole) 1 tablespoon dried oregano 1 tablespoon garlic powder 1 teaspoon smoked paprika
Not exact matches
1 to 2 ounces whole, dried chilis, 6 to 8
pods (guajillo, New Mexico, cascabel, ancho, chipotle are nice; add a chile de
arbol for heat - I used 2 guajillos, 2 anchos, and 1 chipotle)
Note: For really hot chile caribe, add dried red chile piquins, cayenne chiles, or chiles de
arbol to the New Mexican
pods.
Is there a source for detail data on habaneros, de
arbols, Indian green chile, etc., particularly by the
pod, by weight, by volume, by ground volume?