Skip the Chili Powder and Make Your Own Chili Paste for More Flavor
You probably know that whole spices taste better and stay fresh longer than their ground counterparts. So why are you still buying pre-made chili powder when you can make a more flavorful version at home?
J. Kenji Lopez-Alt at Serious Eats notes that replacing store-bought chili powder with a homemade version not only adds a sophisticated flavor to whatever you sprinkle on it, it saves you money in the long run. too much. He offers guidance on buying, preparing, peeling, and toasting different varieties of chili, as well as grinding them into powder. Better yet, he argues, mash them in liquid for better texture, then use this chili paste in any recipe that calls for chili powder. Note on ratios:
As a general rule, use about four times the amount of chili puree than the powder (so use 4 tablespoons of puree for every tablespoon of the powder indicated in the recipe).
Another great time saver: DIY chili puree can be stored by freezing in an ice cube tray, removing the cubes and placing them in a freezer bag, where they can be stored for up to 6 months.
Step Aside, Old Chili Powder: How to Make Whole Dried Chili Peppers for Better Powder and Puree | Serious food
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