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making green chili powder mix.

post #1 of 4
Thread Starter 

equivalents:

 

I CAN BUY THE POWDER FOR THE CHILIS AND WOULD LIKE TO KNOW THE COVERSION. 

ONE WHOLE POLANO PEPPER= HOW MUCH POWDER

ONE WHOLE SERRANO PEPPER= HOW MUCH OF THE POWDER

ONE WHOLE ANCHO=HOW MUCH POWDER

CILANTRO = HOW MUCH POWDER

 

WE LIVE IN AN AREA WHERE FRESH GOES BAD SO FAST THAT I AM CONSIDERING BUYING POWDERS SO I CAN MAKE A PREMIX OF GREEN CHILI MIX SINCE WE MAKEIT SO OFTEN AND IT IS SO MUCH WORK.  WHEN WE LIVED IN COLORADO AT ONE OF THE STORES YOU COULD BUY SEASONING MIX PACKAGE TO MAKE GREEN CHILI, BUT I GUESS THEY QUIT MAKING IT BECAUSE WHEN I WENT TO VISIT, THEY DID NOT HAVE IT ANYMORE.  TO IT ALL YOU HAD TO DO WAS ADD THE TOMATOES OR TOMATILLIAS AND ONIONS AND PORK . IT WAS SO GOOD. 

post #2 of 4

Not really an answer to your question, but chili "powder" related.  A while ago, wanted to make chili.  I'm NOT into really HOT stuff, but like a teeny kick.  Was iin neighborhood of Produce Junction... very no-frills place where you can get great fruits and veggies WAY cheaper than supermarket... ex: 5-6 lemons for $1!  Bought bag of jalapenos... one lb is a LOT of peppers.  Only used 1-2(VERY fiinely minced) in chili and realized rest would just go bad.  Thought... dice up and stash in freezer... but they'd just get lost eventually.  Have a cheap-o dehydrator.  Cut stems off, split peppers, and laid out on trays to dehydrate.  Can't say how long... but till pretty crispy.  Then I whizzed in coffee grinder (NOT used for coffee) and ended up with ground jalapeno.  Makes a nice substitution in herb/spice mixes and rubs.

post #3 of 4

grannyivy,

try the website 'The Cook's Thesaurus'. you most likely can find your answer there. i don't know the answer to your questions but a few thoughts that might work would be to dry your own chilies as chairlady suggests, then you can make pastes and oils and sauces from there. you of course can use fresh as well for those. or maybe consider canning or pickling some.....fyi, ancho chili peppers are dried poblanos....for cilantro, use 1 tsp. of dried for every 1 tbl. of fresh(more or less)....hope this helps.

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #4 of 4

Buy a whole dried chile of comparable size to what you normally used. Powder. Measure the powder. Now you have a conversion.

 

When you make a new batch, always start off with less than you think you'll need so you can ajust heat to your preferences. Peppers are a natural product and will vary in intensity from batch to batch.

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