Tiny Bowl of California Chili Sprinkle
(click to enlarge)

California Chili Sprinkle


California
Makes:
Effort:
Sched:
DoAhead:  		 1/2 cup
**
20 min
Yes		 This Chili Flake is flavorful and not too hot - excellent for sprinkling on pasta, vegetables, fish, meat, or whatever have you. See also Comments.




12
2
2
2

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Chilis Japones  
Ancho Chili
Chili Negro
Chili Guajillo
Make   -   (15 min)
  1. Break the Japones in half and dump out as many seeds as will go. Remove the cores and seeds from all the rest of the chilis and cut them into shreds with kitchen shears. They should be fresh enough they are a bit leathery, not crumbly.
  2. Grind all the Chilis to fine flake in your spice grinder. A little whirling blade coffee grinder is perfect for this.
  3. Mix the Chilis together thoroughly. You can add some salt to the mix if you think that would be appropriate for you expected usage.
  4. Package in an airtight jar. Stored in a cool place away from light it should be good for at least 6 months.
NOTES:

  1. Chilis:

      For details, descriptions and photos of all these Chilis, see our Mexican Chilis page.

  2. Comments:

      I was working on my Chinese Chilis page. As part of this I ground and tasted each of the Chinese Chilis, and also ground a bunch of common Mexican chilis to see if they were a good substitute. I ended up with a lot of little bowls with ground chilis in them. When I was through, I just poured them all into a bowl and mixed them, then put them up in a spice jar. When I tried this mix as a sprinkle, I found it amazingly good. I then set out to create a similar sprinkling mix that included only easy to get Mexican chilis. This recipe is the result.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
9jv_cpcals1 200905 ajg   -   www.clovegarden.com
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