Sauces & Seasonings
About 1 cup
15 minutes
20-40 minutes
Chef Ida Rodriguez
Preheat oven to 250°F.
If using a combination of peppers place each variety on separate baking sheets.
Bake Anaheim peppers for 20 - 40 minutes and New Mexico 20 - 30 minutes (Hatch Pepper is thinner skinned) until they are brittle enough to pulverize.
After the first 15 minutes, check every 5 minutes until peppers are brittle, making sure they do not turn black, or they will taste bitter.
Remove peppers from oven and let cool completely.
Wearing rubber gloves, break the tops off the chiles and shake out all the seeds.
Break the peppers 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.
