Post by marlaoh on Jun 17, 2003 7:38:18 GMT -6
ROASTED CHILI POWDER
Roast a cup of dried bird’s eye or dried long red chilies in a wok or pan over a medium heat, stirring regularly to prevent scorching, until they have changed color and are beginning to toast. Cool, then grind to a coarse or fine powder, as preferred, in a pestle and mortar or a clean coffee grinder. It keeps well in an airtight container.
Roast a cup of dried bird’s eye or dried long red chilies in a wok or pan over a medium heat, stirring regularly to prevent scorching, until they have changed color and are beginning to toast. Cool, then grind to a coarse or fine powder, as preferred, in a pestle and mortar or a clean coffee grinder. It keeps well in an airtight container.