Chili Powder for Fruit

Ingredients

• 15 dried guajillo chiles (Cleaned, opened, and deseeded; reserve the seeds to toast separately.)
• 30 dried árbol chiles (Cleaned, opened, and deseeded; use fewer or omit them if you do not want much heat.)
• reserved chile seeds (Optional; they add more heat. The amount depends on the seeds removed from the chiles.)
• 2 tbsp salt (The author uses pink salt from the Hague of Lima, but you can use your usual salt; adjust to taste.)
• 60 ml water (Only for preparing the liquid version; use as much as needed to dissolve the chili powder.)
• 1 tbsp prepared chili powder (For the liquid version.)
• 1 tbsp white vinegar (For the liquid sauce.)
• 1 tbsp lime juice (For the liquid sauce; adjust to taste.)
• additional salt (For the liquid version, to taste.)

Steps

1. 1

   Wipe the dried chiles with a paper towel to remove surface dirt. Open them and remove the seeds, reserving them if you want to add them to the powder. If you do not like spicy food, use only the guajillo chiles and discard the seeds.

2. 2

   Place a dry skillet over low heat. Do not add oil: all the ingredients will be dry-toasted.

3. 3

   Pass the guajillo chiles through the hot skillet for a few moments, turning them only briefly. They should not burn or darken too much. Remove them and set them aside.

4. 4

   Toast the árbol chiles in the same way, over low heat and only for a brief pass. Remove them immediately to prevent them from burning and becoming bitter.

5. 5

   Add the salt to the skillet and give it a brief pass to warm it slightly. Remove it and set it aside.

6. 6

   Finally, toast the reserved seeds briefly. Watch them closely: they should not burn. Omit them entirely if you prefer a milder seasoning.

7. 7

   Make sure the blender jar is completely dry. Moisture can cause the chili to stick to the sides and make grinding more difficult.

8. 8

   Place the toasted guajillo chiles, toasted árbol chiles, salt, and toasted seeds in the blender. Blend until you obtain a fine, uniform powder.

9. 9

   When you finish grinding, do not open the lid immediately. First remove the top cap or plug from the lid and let the jar rest for a few moments so the chili particles can settle; then open it carefully to avoid inhaling them.

10. 10

    If your blender is not very powerful, pass the powder through a sieve to remove excessively large pieces of skin and obtain a less coarse texture.

11. 11

    Taste the chili powder and, if needed, add a little more salt. Mix it and store it in a clean, dry, airtight container.

12. 12

    To prepare the liquid version, place 1 tablespoon of the chili powder in a container and dissolve it with a little water.

13. 13

    Add 1 tablespoon of white vinegar, a little lime juice, and salt to taste. Mix until you obtain a liquid sauce; adjust the consistency with more water if necessary.

14. 14

    Serve the powder or sauce over fruit, cucumber, or other foods of your choice.

Notes

Wash or clean the chiles before using them, and avoid any moisture in the blender and storage container. The chili powder should be kept tightly sealed in a cool, dry place. The liquid version can be refrigerated and is best consumed within a few days.

Nutrition per serving

• seasoning
• snack
• Mexican
• spicy
• vegetarian
• vegan
• gluten-free
• dairy-free