Local and Seasonal Recipes, Menus and More
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INGREDIENTS dried chiles, several types cumin seeds dried oregano, Mexican garlic powder (optional) DIRECTIONS In a 300 degree oven, lightly toast several types of dried chiles—pick some for flavor and some for heat. In a dry skillet, toast cumin seeds until fragrant, then crush. Combine chiles and cumin in a blender with dried oregano (preferably Mexican) and grind to a powder. Garlic powder is optional—I prefer fresh garlic in my chili. Copyright © 2009 Stefanie Samara Hamblen |
