3–8 dried chilies (mix and match depending upon availability and taste) Ancho (mild)
Pasilla (mild)
Mulato (mild)
New Mexico/ristra (medium)
Cascabel (medium)
Chiltepin (very hot)
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon ground paprika
2 teaspoons whole cloves or allspice
1 teaspoon oregano
1 teaspoon ground red cayenne pepper
Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).
Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about 2 minutes). Depending on the size of the skillet and the amount of peppers, you may need to do more than one batch.
2 minutes
When the toasted ingredients are cool, transfer them to a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.
Store in an airtight jar.