Diy Dried Chiles Food

BEST EVER HOMEMADE CHILI POWDER

Steps:

• Mix all ingredients together.
• This keeps for months on the pantry shelf.

DIY DRIED CHILES

Steps:

• Preheat oven to 150ºF. Arrange chiles in a single layer on a large rimmed baking sheet and roast until thoroughly dried out (they should still be slightly pliable when warm), 12-16 hours.
• To make custom chile flakes, once cool, crush dried chiles in spice grinder or mortar and pestle.
• Do Ahead
• Dried chiles can be kept indefinitely. Store airtight at room temperature.

AB'S CHILI POWDER

Steps:

• Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
• Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

MEXICAN RED CHILE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Place chiles on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chiles will be very bitter.
• Remove chiles from oven and set aside until cool enough to handle.
• Remove and discard stems, seeds, and any pink pithy materials.
• Rinse chiles in cool water, drain briefly, then cover with hot water and soak for an hour.
• Process chiles in blender with enough of the soaking water to obtain a nice, blended consistency.
• Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Sauce can be refrigerated for up to 1 week or frozen for later use.

HOMEMADE ENCHILADA SAUCE (FROM DRIED CHILIS)

Steps:

• 1. First you need to take the chiles and remove the seeds. I break them up, as much as necessary to remove the seeds and the stem area. You should also remove most of the veins if not all. When each one is accomplished, throw it into a pot that can accommodate them and the water. When they are all seeded etc. put it on the stove with the water and turn it on to a low heat. Now add the coarsely chopped onion and garlic along with your tomatoes, also coarsely chopped. You are trying to soften chiles but they should also smell good too. This process should take about 5 minutes. When the chiles are softened, you need to in batches put it in your blender and add the cumin, celery salt, beef broth powder and Mexican oregano. A lot of this is done by taste again, after it is cooking again. From the blender you will pour it into a wire sieve over a bowl or pot that can handle the amount you are doing. Do this in batches as well. Use a spoon and keep pushing the juice through, till all you have left in there is the pulp. I keep a trash can right there by me for this. I then take the sieve and empty it in the trash. When all of your sauce is done, pour it into your pan again and cook it at a low heat to blend the spices in. Here is where your taste test comes in and you check the consistency of your sauce. If it is too thick, you can add some water. If it is too thin, you can add some tomato puree, some tomato paste, or you can do a flour mixture as if you were making gravy. You can always add some chili powder and more cumin and celery salt if it is too mild. The tomato sauce or puree will help also if it is too hot. (*I always use celery salt when using cumin, as cumin seems to suck out the salt, so if you use the cumin always add the celery salt.*) YOUR SAUCE IS NOW READY FOR USE!
• 2. NOTE: Sometimes during the blending process I add some beef powder, (bouillon) or chicken powder (bouillon) to the sauce, depending on which kind of meat I will be using it with. I also sometimes add a bit of cocoa for darkening if it is too red, and chili powder, for added flavor. (Cocoa also helps with ridding it of any bitterness, besides making the color a bit richer). Experiment with it, make it yours, if you like.

DRIED CHILI SALSA

Steps:

• In a medium stainless steel bowl combine dried chili peppers with enough boiling water to cover.
• Weigh chilies down with another bowl to ensure they remain submerged.
• Soak for 20 minutes.
• Drain off half the water, remove any stems if needed and transfer to a blender.
• Puree until smooth.
• Prepare water bath canner, jars and lids/rings.
• In a large stainless steel saucepan combine puree with remaining ingredients.
• Bring to a boil over medium high heat, stirring constantly.
• Reduce to medium and continue to boil gently, stirring frequently, until slightly thickened, about 15 minutes.
• Ladle hot salsa into hot jars leaving 1/2 inch head space.
• Remove air bubbles, wipe rim, center lid, screw band down until fingertip-tight.
• Repeat with remaining jars.
• Place jars in canner-cover with lid.
• Bring to a boil and process jars for 15 minutes.
• Turn off heat, remove canner lid and let jars sit in canner for an additional 5 minutes.
• Remove jars, cool and store.
• Should make 6 to 7 pints.

DRIED CHILE SALSA

Steps:

• Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes. Let cool slightly, then remove stems and seeds. Place chiles, onion, garlic, salt, and 1 1/2 cups water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15-20 minutes. Purée chile mixture in a blender until smooth. Strain into a medium bowl and mix in vinegar.
• DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.

EASIEST HOMEMADE CHILI POWDER

Steps:

• Preheat oven to 300ºF.
• Break the stems from all chiles, and remove the seeds.
• Transfer chiles to a baking sheet, and arrange them in a single layer.
• Place pan in heated oven.
• (The chile de árbol or cayenne pods will be toasted first, so remove them after 4-5 minutes).
• Bake the larger pods and additional 4-5 minutes, until they are well dried.
• When cool enough to handle, break them into 2 or 3 pieces each.
• Transfer pieces to a blender, and pulverize briefly, until you have powder.
• Add remaining ingredients, and blend just until combined.
• Store chili powder in a jar with a lid, for up to 3 months.