- Rating:
- Servings:
- 1
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 2 ounces Dried Anaheim Chiles for Mild or Dried New Mexico for Hot, or a combination of both
Directions
Preheat oven to 250°F.
If using a combination of chiles place each variety on separate baking sheets.
Bake Anaheim chiles for 20 - 40 minutes and New Mexico 20 - 30 minutes (New Mexico is thinner skinned) until they are brittle enough to pulverize.
After the first 15 minutes, check every 5 minutes until chiles are brittle making sure they do not turn black, or they will taste bitter. Remove chiles from oven and let cool completely.
Wearing rubber gloves, break the tops off the chiles and shake out all the seeds.
Break the chiles into small pieces and transfer in batches into electric spice mill.
Grind to a fine powder. Transfer to small jars or resealable bags and if not using up quickly, store in freezer.
