Skip The Chilli Powder And Make Your Own Chilli Paste For More Flavour

Skip the Chilli Powder and Make Your Own Chilli Paste For More Flavour

You probably know that whole spices have better flavour and stay fresher longer than their ground counterparts. So why are you still buying pre-made chilli powder when you can make a more flavourful version at home?

Over at Serious Eats, J. Kenji López-Alt points out that replacing store-bought chilli powder with a home-made version doesn't just add complex flavour to everything you sprinkle it on, but it will save you money in the long run, too. He offers a primer on buying, prepping, cleaning and toasting different varieties of chillis, as well as grinding them into a powder. Better yet, he suggests, puree them with liquid for a better texture, then use this chilli paste in any recipe that calls for chilli powder. A note on ratios:

As a general rule of thumb, use about four times as much chilli puree as you would powder (so, use 4 tablespoons of puree for every tablespoon of powder called for in a recipe).

Another nifty time-saver: DIY chilli purees can be stored by freezing in an ice cube tray, popping out the cubes, and placing them in a freezer bag, where they will last for up to 6 months.

Step Aside, Old Chilli Powder: How to Prepare Whole Dried Chilies for the Best Powder and Puree [Serious Eats]


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