Chile powder

Morita, ancho, pasilla, guajillo, de arbol, cascabel, mulato — and probably a few others I can’t remember — gathered at a fruit market in Playa del Carmen, dried in an oven in Washington Heights, pulverized in a spice grinder. One of the most wonderful kitchen smells there is.

3 Responses to “Chile powder”


  1. 1 Jo May 17, 2012 at 5:06 pm

    Hi! I’m wondering if anyone would be interested in trying a new food product – email me and I’ll follow up with a more detailed email!

  2. 2 The Hsinru Social June 27, 2012 at 4:07 pm

    I would love it if you could post about easy way to use these that really features the flavors. I love that you feature different chilies!


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Not much to look at, but it's one of my favorite summer dishes. @smittenkitchen's braised Romano beans. Outstanding berry crop in Ft Tryon Park this year, in quantity and quality. Everyone has pounced on the wineberries, but thankfully the blackberries are still known to few. I'm not telling anybody about the snozzberries. True love.

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