Preheat oven to 350 degrees. Spread Chile de arbol and New Mexico chiles on a rimmed baking pan. Bake for 4 to 5 minutes or until fragrant; cool. Remove and discard stems.
Add zest and spice to your next dish with this homemade spice blend originating from Tunisia and North Africa.
Servings and Ingredients
|5 dried Chile de arbol|
|3 dried New Mexico chiles|
|2 tbsp. whole caraway seed, toasted|
|2 tbsp. whole coriander seed, toasted|
|2 tbsp. whole cumin seed, toasted|
|2 tbsp. Hy-Vee garlic powder|
|1 tbsp. ground guajilo chiles|
|1 tbsp. kosher salt|
Things To Grab
- Rimmed baking pan
- Food processor or blender
- Airtight container
Place chiles, caraway seed, coriander seed, cumin seed, garlic powder, ground guajilo chiles, and salt in a food processor or blender. Cover; process until finely ground.
Store covered in an airtight container up to 1 month.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 730mg
- Total Carbohydrates: 13g
- Protein: 3g