Anonymous Tue May 23 19:37:51 2006

6 dried New Mexican chilies

6 chipotle peppers

3 Pasilla Negro peppers

2 Mulato peppers

6 tablespoon cumin seed

6 tablespoon coriander seed

1 tablespoon whole cloves

3 tablespoon celery seed

2 tablespoon ground cayenne

1. Break up the New Mexico, chipotle, and mulato chilies. Toast the chilies in small batches

on an ungreased skillet, or comal over medium heat until they just begin to release their

aroma. Do not let them darken or the may become bitter. 2. Toast the cumin, coriander,

and cloves on an ungreased skillet, or comal over low heat until they release their

fragrance and become lightly roasted, about three minutes. 3. Grind the toasted spices

and celery seed (best to use a spice grinder). 4. Grind the chilies in a spice grinder or food

processor. 5. Mix the ground chilies, spices, and ground cayenne. This recipe is an

adaptation of one appearing in \