Mexican

Tess' Very Hot Chili powder takes 10 minutes to prepare.

Tess' Very Hot Chili powder takes 5 minutes to cook.

Tess' Very Hot Chili powder makes 48 servings.

The ingredients for Tess' Very Hot Chili powder are:

12 dried guajillo peppers
2 dried ancho peppers
20 dried hot red chile peppers
4 dried tai chile peppers
2 Tbsp red pepper flake
2 Tbsp ground cayenne pepper
2 Tbsp dried oregano
3 Tbsp ground cumin
5 Tbsp granulated garlic

Here is how you make Tess' Very Hot Chili powder:

Preheat your oven to 350 degrees F. Gather all of the dried peppers. Remove stems and seeds from dried ancho and guajillo peppers and, using a kitchen shears, cut them into small pieces. Lay those pieces and the dried red and tai peppers in a roasting pan, in a single layer. Toast peppers in the oven for 4-5 minutes, being careful not to burn them. Remove from oven to cool and gather the rest of the spices. When the peppers and cool, use a spice grinder to grind coarsely, add the remaining spices and grind to a fine powder. Store in an air-tight container in a cool, dry place for up to six months. Serving Size:?makes approximately 2 cups of chili powder

The nutritional information for Tess' Very Hot Chili powder is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 23.9

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 3.6 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.1 g
• Protein: 1.1 g

Tess' Very Hot Chili powder is Mexican cuisine.