Firehouse Hot Chili Powder
Yield
1 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
paprika
|
|
| 2 | tablespoons |
turmeric
|
|
| 1 | tablespoon |
hot chili peppers
dried |
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
paprika
|
|
| 3E+1 | ml |
turmeric
|
|
| 15 | ml |
hot chili peppers
dried |
|
| 5 | ml |
cumin
|
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cloves
ground |
|
Directions
Mix all ingredients and grind to a fine powder using a mortar and pestle, or food processor or blender.
Spice will keep 6 months or so on the pantry shelf.
TO USE: This powder is somewhat more pungent and fresher tasting than a packaged brand, so use a bit less.
