Today I ground up some dried chipotle peppers and put together a Southwest seasoning mix. Chipotle peppers are ripe red jalapeños which have been smoked and sometimes dried.
I tore the peppers into pieces and ground them in a coffee grinder three or four at a time. The peppers weren’t 100% dry and they were kind of tough to grind to a powder so I sifted the grindings with a sieve and returned what remained in the sieve back into the coffee grinder to be reground with the next batch of peppers. Along with the chipotles I also ground whole cumin seed, kosher salt, oregano and a little sugar to compliment the natural sweetness of the ripe jalapeños. I also added garlic and onion powders to the mix.
Since I’m not using any kind of anti-caking agent such as tricalcium phosphate or calcium silicate I wanted to make sure the mixture was good and dry. I spread it out on a tray and put it in a 170ºF oven for about 20 minutes stirring every now and then. This is a seasoning mix I will use often since Tex-Mex is one of my favorite cuisines.