Directions: one line for each direction. When saved the lines will be numbered.
Place all of the chiles and the cumin into a medium nonstick saute pan or cast-iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
This recipe yields approximately 3/4 cup.
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Added On: April 7, 2008
* GOOD EATS with Alton Brown - (Show # EA-1H07) - from the TV FOOD NETWORK
