1. In a cast iron skillet dry roast the whole chilies, the cumin seeds and coriander seeds until fragrant, about 5 minutes. Do not burn, turning the mixture over to evenly roast. 2. Remove from pan and set aside to cool. 3. Once mixture is cool, remove stems, membrane and seeds. Break the chili up into small enough pieces so that they blend well. Blend the chilies and all the remaining ingredients in batches in a clean, dry coffee mill or mini chopper. 4. Store in covered container and keep in cool, dry area in the cabinet. 5. Yield is estimated. ---------------------------------------------------------------------------
Nutrition
Ingredients
