How I make Chile powder

Jem936

Jem936

First I toast some dryed chiles on a skillet, then throw them in my Molcajete
There happen to be different piquin types

Then I start grinding them by hand with a Tejolote


Then when it get as fine as I want it I stop

Here's a little pic of some salsa I had made with it I hope you enjoyed :)
 
Rymerpt said:
Very nice!
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Adam said:
Nice, I grow loads of peppers but dont do enough stuff with them. Need to do something about that!
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thanks its actually really fun to do it this way, its so hands on just sometimes the chile in the air can make your eyes water and stuff, worth it though.
 
10013622_10201755359514299_6849338254000520389_n_zps93ac1a66.jpg



Me workin on some Habs. Half that big jar full of dried pods is now powdered. Thanks for the idea.
 
Rymerpt said:
10013622_10201755359514299_6849338254000520389_n_zps93ac1a66.jpg



Me workin on some Habs. Half that big jar full of dried pods is now powdered. Thanks for the idea.
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oh yeah you know how its done! smart to wear a face mask thing I had toasted and grinded habaneros.....it wasn't that pleasant.
 
A molcajete is the original food processor.

Should be mandatory ever chile head have one.

Its all I use for salsa's, chile powders, and guac.


I gotta get a molcajete, I use a coffee grinder currently. The molcajete looks much better, more control of the fineness. Plus it looks cool!

BB
 
Looks fantastic. I love the "hands on" style. My molcajete is a cherished item in my kitchen!

texas blues said:
Its all I use for salsa's, chile powders, and guac.
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:rofl:

texas blues said:
Whirred and stirred.
 

 
Unbelievably CHINGON on leftover salmon tacos.
Mao it!!!
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:rofl:
TB's "Cuisinart Molcajete"
 
I have a large and medium size molcajete in the kitchen I will have to give it a try. I'm currently using a nice burr coffee grinder with 16 settings for my powders. My other grinder is only used for coffee.
 
SavinaRed said:
what is the method used for toasting your peppers ? 
 
how long to you toast them and at what temperature ?
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My method is first I dry the chiles then I take them and toss them into a skillet with medium heat and let sit and stir them around to turn them over till they look like they have a nice dark toasty color on them, and toss them on a plate to dry, (I make sure I don't burn the chiles otherwise Ive been told they give off a bitter flavor) then I remove the stems and toss the chile into the molcajete. Its not an exact process I measure or time it just happens with judgment and never the same each time either.
 
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