Ingredients

• 10 dried , smoked chile peppers
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 tablespoons caraway seeds
• 0.5 teaspoons multi-colored whole peppercorns
• 2 tablespoons smoked paprika
• 1.5 teaspoons garlic powder
• 1 teaspoon smoked salt
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano

Instructions

1. 1 Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large.
2. 2 Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure any moisture has evaporated. Transfer chiles to a wired rack to cool.
3. 3 Place cumin, coriander, caraway, and peppercorns into the same skillet over medium-low heat. Stir until seeds are toasted and fragrant but not burning, about 3 minutes. Transfer seeds to a plate and allow to cool.
4. 4 Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized. Store in an airtight container for up to one month, or until any of the single ingredients expire, if earlier.

Nutrition per serving