Roasted Chile Powder Food

CHILI POWDER

Steps:

• Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper together in a bowl.

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.

CHILI POWDER-ROASTED CHICKPEAS

Steps:

• If using dried chickpeas, soak in plenty of water for 6-24 hours.
• Drain, cook in plenty water for about 1 1/2 hour.
• Drain and proceed as follows.
• Preheat oven to 425°F.
• Grease baking sheet with the oil.
• Mix salt pepper and chili powder (or whatever spices you want to use) in a big plastic bag.
• Add chickpeas and shake until coated.
• Place chickpeas on baking sheet.
• Bake for about 30 minutes, or until golden and crisp.

ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Trim head of cauliflower and cut into bite-sized florets.
• Dry cauliflower well.
• Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
• You can adjust seasonings according to your personal preferences.
• Toss cauliflower until seasonings are well distributed.
• Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
• Cauliflower should be a dark, golden brown when baking is completed.
• Remove from oven and pour into a serving dish.
• Top with balsamic vinegar and toss well.

ROASTED CHILE POWDER

Steps:

• Preheat the oven to 350°F. If you have an oven hood fan, turn it on.
• Spread the chiles evenly across a sheet pan and roast for about 6 minutes, checking them halfway through. The chiles are done when they change color from red to a very dark reddish brown. Watch closely near the end to make sure they don't burn.
• Transfer chiles to a plate and let cool completely. Place them in a mortar and grind with the pestle until they're the size of red pepper flakes (or use a spice grinder or small blender on high speed for 10 to 15 seconds; make sure the blender is totally dry). Store the chile powder in an airtight container; it keeps for about 3 months or longer if kept in the freezer.