Preheat oven to 350 degrees. Spread Chile de arbol and New Mexico chiles on a rimmed baking pan. Bake for 4 to 5 minutes or until fragrant; cool. Remove and discard stems.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Add zest and spice to your next dish with this homemade spice blend originating from Tunisia and North Africa.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 5 dried Chile de arbol | ||
| 3 dried New Mexico chiles | ||
| 2 tbsp. whole caraway seed, toasted | ||
| 2 tbsp. whole coriander seed, toasted | ||
| 2 tbsp. whole cumin seed, toasted | ||
| 2 tbsp. Hy-Vee garlic powder | ||
| 1 tbsp. ground guajilo chiles | ||
| 1 tbsp. kosher salt |
Things To Grab
- Rimmed baking pan
- Food processor or blender
- Airtight container
Directions
Place chiles, caraway seed, coriander seed, cumin seed, garlic powder, ground guajilo chiles, and salt in a food processor or blender. Cover; process until finely ground.
Store covered in an airtight container up to 1 month.
Nutrition facts
Servings
70 Calories per serving
1 tbsp.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 730mg
- Total Carbohydrates: 13g
- Protein: 3g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%