Homemade Chili Powder:

[rich_t]

Ingredients

3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika

Directions

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.


It is MUCH better than the store bought stuff.  It has a deeper and more robust flavor.   It is time and effort well spent.

Courtesy of AB on the Food Network.

[LC EFA]

I slice and dry the habenero and birdseye (Asian ?) Chilies that grow in my garden.

Dry on a metal rack in an oven set to about 170F until crispy.

Puree seeds and dry strips of flesh into coarse powder and store in a airtight jar.

[Chris]

This looks pretty good.  I've been disappointed by the chili "mixes" I bought at the store and never used them. 

I worked at a place that had a habanero bbq sauce... it was puree'd habanero (seeds and stems removed), some generic cheapo bbq sauce, and some guava or citrus-flavored paste with some sugar thrown in.  Good stuff.

[IassaFTots]

This looks pretty good.  I've been disappointed by the chili "mixes" I bought at the store and never used them. 

I worked at a place that had a habanero bbq sauce... it was puree'd habanero (seeds and stems removed), some generic cheapo bbq sauce, and some guava or citrus-flavored paste with some sugar thrown in.  Good stuff.

Buffalo Wild Wings has a Mango Habanero sauce that is pretty darn good.

[Chris]

A lot of restaurants "borrow" recipes from each other.  I wouldn't be surprised if it was the same sauce.  Outback has the same coconut shrimp as the restaurant I worked for (Bahama Breeze is run by Darden which also owns Olive Garden, Red Lobster, and Smokey Bones).

[IassaFTots]

We take our habaneros, waiting till we have a good bit of them, and blend them, seeds and all, until they are liquified.  Add a little bit of white vinegar and bottle it.  It is a good flavor enhancer, but you only need a little bit.  Just a little bit. 

[rich_t]

We take our habaneros, waiting till we have a good bit of them, and blend them, seeds and all, until they are liquified.  Add a little bit of white vinegar and bottle it.  It is a good flavor enhancer, but you only need a little bit.  Just a little bit. 

Heh...  Liquid fire.

 

[IassaFTots]

Heh...  Liquid fire.

 

dude.  Ain't no lie.  Like I said, just a little dab will do ya.  I have a buddy that likes to show off how hot he eats his food.  He put two whole bloody tablespoons in some taco meat. 

Lord, that ain't right.  He was on fire from within.

[debk]

dude.  Ain't no lie.  Like I said, just a little dab will do ya.  I have a buddy that likes to show off how hot he eats his food.  He put two whole bloody tablespoons in some taco meat. 

Lord, that ain't right.  He was on fire from within.

Bet his poops were on fire too!!   

[kenth]

Bet his poops were on fire too!!   

Hah! That's what I was thinking, those tacos burned twice.