Roasted Chile Powder Recipes

CHILI POWDER

Steps:

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

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 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.

PHRIK PHON KHUA (TOASTED-CHILE POWDER)

Steps:

• The goal here is to cook the chiles slowly so they get nice and dark but don't burn. Consider opening a window and turning on your stove's exhaust fan.
• Put the chiles in a wok or pan, turn the heat to high to get the pan hot, then turn the heat down to medium-low to low.
• Stir the chiles almost constantly moving them around the wok and flipping them occasionally to make sure both sides of the chiles make contact with the hot pan. Keep at it until the chiles are very brittle and very dark brown (nearly black) all over, 15 to 20 minutes. Remove the chiles from the pan as they're finished. Discard any seeds that escape the chiles, because they'll be burnt and bitter.
• Let the chiles cool. Pound them in a granite mortar to a coarse powder that's only slightly finer than store-bought red pepper flakes, or grind them in a spice grinder (or better yet, pass them twice through a meat grinder, first through a 1/4-inch die and then through an 1/8-inch die). Either way, take care to keep the powder coarse. Immediately put the chile powder in an airtight container or plastic bag.
• The chile powder will keep for up to a few months in a sealed container kept in a cool, dry place (not in the fridge), though the flavor will begin to deteriorate after several weeks.