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paprika, my blend

August 10, 2012
4:27 pm

Ross

Bel Air Maryland

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I bought four bags of dried chillis this morning, Pasilla,Guajilla,Chilacas and New Mexico. all are listed on the mild side of hot. I will stem and seed them and keep the seed separate for anyone who would like some of the seed. The peppers I will oven dry and crush and then mill in the food processor. From there a little at a time as needed I will grind them in my coffee mill. The bags are 6 ounces each at $3 and will yield about a quart. I can not of course use this much before it goes stale but my local friends all get to enjoy some also. It is much more spicy than store paprika but not as hot as cayanne with much more complex flavors than either.
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August 11, 2012
1:55 am

bonita

north east IL

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I'm gonna make me some of that Ross paprika! Sounds yummy. Will store in fridge because even dried peppers retain oil which can turn rancid. When I use dried peppers or even store-bought paprika, I toast it in a dry skillet before adding to recipe. Does wonders for taste.

August 11, 2012
10:03 am

Ross

Bel Air Maryland

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Mine has kept for three years at a stretch but freezing it is a good plan. Keep in mind that this isn't to be used willy-nilly it does carry a bit of a kick.

August 13, 2012
9:31 pm

Ross

Bel Air Maryland

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Oven dried at 225 for three hours, smoked over apple wood for four hours milled in the food processor.