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| 1 1/2 x ca. 30 g | (about 6) dried red chiles of moderate heat preferably ancho and New Mexican (mix them 4 to2) |
| 2 | More or less to taste dried red chiles of greater heat-chile de arbol or cayenne; (up to 5) |
| 1 1/2 Esslöffel | Cumin; toasted and ground, (up to 2) |
| 1 1/2 Esslöffel | Garlic powder; good quality and fresh-one that has not sat on the grocer's shelf for 3 years, (up to 2) |
| 1 Esslöffel | Ground oregano; preferably Mexican |
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Preheat oven to 300F. Break stems from all the chiles and remove seeds. Transfer the chiles to a baking sheet and arrange in a single layer. Place pan in the oven. The chile de arbol or cayenne pods will be toasted first, so remove them after 4 or 5 minutes. Bake the larger pods an additional 4-5 minutes, until they are well dried.
When the chiles are cool enough to handle, break them into two or three pieces each and transfer them to the blender. Pulverize the pods briefly, until you have powder. Add the remiaing ingredients, and blend just until they are combined.
Store the chili powder in a jar or other covered container for up to 3months. Makes about 3/4 cup.
MM_Buster v2.0l.
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