This homemade enchilada sauce is quick and easy to put together because we are using
dried chile powder instead of working with the actual chiles themselves.
Use your favorite
dried chile powder for customized heat and flavor.
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small
dried red
chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
All
chiles can be
dried and ground into
powder — and most are, including the hottest of all, the habanero.
(Anaheim is actually a variety of New Mexico
chile, as are Sandia, Big Jim, etc.) These same green
chiles are the immature stage of the New Mexico red
chiles, which are used to make
chile ristras, and when
dried, are ground into red
chile powder.
10
dried small hot red
chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
The best
powdered chile is made at home from a blend of different
dried chiles — especially the milder ones.
4 1/2 pounds russet potatoes, rinsed and peeled 1 tablespoon white vinegar Kosher salt 1/4 cup ghee 2 teaspoons seasoned salt 1/2 teaspoon
chile powder 1/2 teaspoon
dried basil 1/4 teaspoon ground cumin 1/4 teaspoon black pepper
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne
chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon
dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red
chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
To make your own guajillo
chile powder, finely grind about 6 large
dried seeded guajillo
chiles in a spice mill to yield about 1/4 cup
powder.
In the true spirit of this cowboy - sustaining stew, we decided to keep this chili old school and make our own
chile puree from
dried chile peppers rather than turn to the grocery - store convenience of pre-made chili
powder.
Once you begin exploring the nuances of whole
dried chiles, which range from smoky to spicy to sweet, you'll never go back to the gritty texture and sharp, tinny flavors of store - bought chili
powder.
2 whole roasted red peppers, seeds removed 6
dried guaijillo
chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne
powder 1 teaspoon cumin 1/2 teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai
chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander
powder 1 teaspoon red
chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
Ingredients: coriander seeds, cumin seeds, peppercorns, whole
dried chiles, cloves, cardamom, fenugreek seeds, cinnamon, carom seeds, ginger
powder, garlic
powder, turmeric, and paprika.
A tea made from
dried chile pods is used in Ecuador to treat stomach pains and colic, while in Ayurvedic medicine, a pill made from
chile powder, ginger, and rhubarb is used to combat severe indigestion.
1 teaspoon cardamom
powder 2 teaspoons cumin seeds 1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14
dried piquin
chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons
dry red wine 3 tablespoons oil
In one recipe for a Sri Lankan curry
powder for fish and beef, Doreen Peiris, author of A Ceylon Cookery Book, calls for an entire pound of small
dried red
chiles!
2 tablespoons crushed black peppercorns 1 tablespoons
powdered cardamom 1 tablespoon
powdered mace 1 tablespoon
powdered ginger 1 teaspoon hot red
chile powder 1 teaspoon fennel seed, crushed 1 teaspoon
powdered nutmeg 1 teaspoon
powdered allspice 1 teaspoon
powdered cinnamon 1 teaspoon crushed malagueta pepper 2 teaspoons
powdered galangal 4 whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed
dried lavender 2 tablespoons crushed
dried rose buds
10 small, hot,
dried red
chiles, such as piquins or santakas, seeds and stems removed 3 tablespoons coriander seed 1 tablespoon black peppercorns 3 tablespoons poppy seed 2 teaspoons mustard seed 1 tablespoon cumin seed 1 tablespoon
powdered turmeric 10 whole cloves 2 teaspooons cinnamon
Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove
powder, and nutmeg
powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red
chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric
powder 1/4 cup minced lemongrass 5
dried piquin
chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
3 oz
dried ancho
chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili
powder 1 tbsp ground cumin 1 tsp
dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green
chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Loaded with fresh vegetables and lean strips of chicken, it's a quick and healthy dish that possesses plenty of authentic flavor, thanks to ingredients like oyster sauce, Chinese five - spice
powder and
dried red Sichuan
chile flakes.
We also noticed an increase in spicy meat and sausage specialties — from air -
dried peperoncino ham to salsiccia piccante to
chile powder rubbed pancetta (cured and air -
dried pork belly).
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet
chile, stem and seeds removed, minced or substitute 2 fresh cayenne
chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry
powder 1 teaspoon
dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil for frying
For the rub: Mix together the paprika, salt, sugar, pepper,
chile powder and
dry mustard in a small bowl.
I didn't have chipotle
chiles so I used additional
dried spices - ancho
chile powder, cumin, and
dried cilantro since I didn't have coriander.
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle
chiles in adobo sauce or 1 tsp
dry Chipotle chili
powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Fresh poblano
chiles and
dried ancho
chile powder make this one spicy hash.
Ancho
chile powder is made up purely of
dried and ground ancho
chiles (as opposed to standard «chili
powder,» which is actually a mix of ground
chiles with several spices like oregano, garlic
powder, and cumin.
Pat
dry, chop into bite sized pieces and season with kosher salt and
chile powder.
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili
powder 1/2 teaspoon garlic
powder 1/2 teaspoon onion
powder 1/2 teaspoon
dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green
chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp
chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion
powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used
dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
Tex Mex 1 1 cup ancho
chile powder 1/3 cup smoked paprika 3 tablespoon
dried oregano 3 tablespoon
dried mustard.
Add turmeric,
chile powder,
dry mustard and stir to combine.
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon
chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon
dried oregano 1/2 teaspoon
dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
I've never used a
dried chile, but you can definitely use chili
powder instead!
Tip: Ancho
chile powder is simply ground
dried ancho
chiles.
Sprinkle with the crushed
dried red
chiles and Chinese five - spice
powder.
1 3/4 cups
dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho
chile powder 2 tablespoons hot or mild New Mexico
chile powder 2 teaspoons chipotle
powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons
dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso
powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
A new spice I've been playing around with is New Mexico
chile powder, a
dry ground form of ají colorado basically, and it seems to have a brilliantly similar effect to that of the pureed version, but with much less hassle (always a plus in my book!)
Chili
powder is a mixture of
dried and ground
chiles along with other spices that are sometimes added.
1 1⁄2 cups
dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle
chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
When ripened and smoke -
dried, the
chile transforms into chipotle peppers, which can be canned in adobo sauce or left
dried and pulverized to a
powder.
I won
chile powder, a package of
dried chiles, and some fresh ones.
This version boasts smoky, complex, deep flavor from a mix of
dried chiles and chili
powders.
Jackfruit: 1 Tbsp oil 1 medium brown onion, cut into thin moons 2 x 560g cans young jackfruit in brine (NOT syrup) 1 tsp ground cumin 2 tsp smoked paprika 1 tsp
dried oregano 1 tsp ground coriander 1/2 — 1tsp ancho
chile powder 1 1/2 cups veg stock 2 Tbsp tomato paste 2 tsp liquid smoke 1 Tbsp veg worcestershire sauce
In a spice or clean coffee grinder, grind the fennel seeds and
dried chile to
powder.
Kwame Onwuachi, the former Top Chef contestant who recently opened Kith and Kin in Washington, D.C., shares his recipe for jollof rice, a Nigerian dish amped up with
dried crayfish, curry
powder and habanero
chile.