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“This is the first incarnation of this recipe. Subject to change with barely any notice at all. In a mere flutter of an eye it could be done. So pay attention and come back often. Kind Regards, Blind Willy”
READY IN:
25mins
SERVES:
16
YIELD:
16 teaspoons
UNITS:
US

Ingredients Nutrition

Directions

  1. Tear chili pods into ½ inch squares and remove seeds. Toast in a skillet until lightly toasted. Do not burn as it will be bitter. Remove toasted pods to a plate to cool.
  2. Toast cumin seeds until fragrant. Remove to a small bowl.
  3. Grind cumin and oregano in a spice grinder, remove to a small bowl.
  4. Grind the chili pods a few at a time and place powder in a blow. Repeat until all of the pods are ground.
  5. Sift chili powder. You should have 4 tablespoons after sifting.
  6. Combine chili powder, cumin, oregano and celery salt. Mix well.
  7. Put in a tight fitting jar and store for 6 months in a cool dark place.

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