1

Cleaning: Remove all stems from the peppers. Wipe the dust off them with a damp rag and let them dry again. If you are concerned about it being too hot, remove the seeds at this point as well. If you like it hot like I do, leave them in!

2

Grinding: Put all the dried peppers into the blender. Put it on the highest setting for as long as it takes to turn them into dust. This could take anywhere from 30 seconds to several minutes depending on the blender and the volume of peppers you are using. Let the dust settle before opening the blender or you will inhale the dust. That burns…a lot.

3

Additives: Remove the base of the chili powder. Add about 1 part each of the garlic and black pepper and about 2 parts cumin per 20 parts of chili powder. Start w/ a very small amount of salt and taste it. Add more if necessary but, be careful not to add very much. This gives it some contrast so that if you use it as a condiment, it’s can stand on it’s own a little better. If you use much salt, be careful not to over-salt the food when you cook with it.

4

Storage: Put the chili powder in a sealable jar. A mason jar works good. Store in a dark cabinet. It will last a good year this way.