Sauces & Seasonings
About 2 cups
15 minutes
0 minutes
Melissa's Corporate Chefs
3 pieces Anaheim Pepper
3 pieces Dried Pico de Pajaro Pepper
3 pieces Dried Tabasco Pepper
Remove stems and seeds on all peppers.
Place in a blender or coffee grinder. Pulse until skins are completely ground.
Store in an airtight container.
This recipe can be varied according to personal taste. The Anaheim chile provides mild heat and the Pajaro is moderately hot; the Tabasco chile is extremely hot. Other spices such as garlic powder, cumin, etc. can also be added to the blend. Use in place of commercial chili powder.
