Chili Powder for Fruit
Translated from Spanish, the language of the video.
La Cocina de Vero cooked this in a YouTube video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Nazareth Simons on SeeMeCook
Homemade seasoning made with guajillo chiles and árbol chiles, lightly toasted and ground with salt. You can also dissolve it with water, white vinegar, and lime juice to make a liquid sauce similar to Valentina sauce.
- Time
- 20 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Cuisine
- Mexican
Ingredients
- 45 g
- 15 g
- 3 g
- 35 g
- 60 g
- 7 g
- 15 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 195 g before cooking, which is about 10 g per serving.
Steps
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.
Place a dry skillet over low heat. Do not add oil: all the ingredients will be dry-toasted.
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.
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.
Add the salt to the skillet and give it a brief pass to warm it slightly. Remove it and set it aside.
Finally, toast the reserved seeds briefly. Watch them closely: they should not burn. Omit them entirely if you prefer a milder seasoning.
Make sure the blender jar is completely dry. Moisture can cause the chili to stick to the sides and make grinding more difficult.
Place the toasted guajillo chiles, toasted árbol chiles, salt, and toasted seeds in the blender. Blend until you obtain a fine, uniform powder.
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.
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.
Taste the chili powder and, if needed, add a little more salt. Mix it and store it in a clean, dry, airtight container.
To prepare the liquid version, place 1 tablespoon of the chili powder in a container and dissolve it with a little water.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 11
- Protein
- 0 g
- Carbs
- 2 g
- Fat
- 0 g
- Fiber
- 1 g
Where the calories come from
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