1. Stem and deseed dried chiles and break into large pieces (wear gloves if you desire). 2. Toast dried chile pieces in an ungreased iron skillet (in several batches) for about 1 minute, or until just fragrant (do not allow to darken or scorch); remove chiles and set aside to cool. 3. Over low heat, toast cumin, coriander, and cloves in the iron skillet for about 2-3 minutes or until they become aromatic; set aside in a small dish to cool. 4. Grind the chile pieces in a spice grinder or small coffee mill and set in a bowl. 5. Grind the toasted spices and oregano the same way and add to the bowl, and stir. 6. Regrind the mixture to a fine powder. 7. Blend the paprika and red pepper into the chili powder if you are using them. 8. Store mixture in an airtight container away from light and heat; use within 6 months for best flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
