Cascabel chili powder

Ingredients:

• 3 dried ancho chili peppers, stems trimmed, seeds removed and sliced
• 3 dried cascabel chili peppers, stems trimmed, seeds removed and sliced
• 3 dried chile de arbol peppers, stems trimmed, seeds removed and sliced
• 2 tablespoons whole cumin seeds
• 2 tbsp garlic powder
• 1 tbsp. l. dried oregano
• 1 tsp smoked paprika

Preparation:

1. Place all the chili peppers and cumin in a medium cast-iron skillet. Cook over medium heat, shaking the pan constantly, until you can smell the cumin, about 4-5 minutes. Set aside and cool completely.
2. Once cooled, place the chili and cumin in a blender along with the garlic powder, oregano, and paprika. Blend until a fine powder forms.
   
   Let the powder settle for at least a minute before opening the blender lid. Store the seasoning in an airtight container for up to 6 months.
   Exit: 3/4 cup