Made a small batch of homemade chili powder this afternoon (and the chili is on the stove!). All the peppers used where homegrown except for the chipotle.
2 dried chocolate fatalii peppers
2 dried jamaican habanero peppers
4 dried hinkelhatz peppers
2 dried chipotles
2 dried hot Portugal peppers
2 dried prik chi faa peppers
2 teaspoon oregano
1 tablespoon cumin seed
1 tablespoon garlic powder
1 teaspoon smoked paprika
Place all ingredients in a coffee grinder and grind until powder (may take a few rounds since all ingredients likely won't fit). Shake the grinder up and down while grinding to ensure large pieces are thrown back down into blades.
When making chili with this powder, toast the powder before using. (Warm a dry, non-stick pan on medium; add powder and toast for 3 minutes, shaking the pan often to toast it evenly.)
I started 3 types of peppers in my basement 3 weeks ago, but only two have germinated. The Orange Habanero and Jay's Peach Scorpion Ghost seeds germinated with in 10 days. However, the Fatilii's have shown no signs of life so far.
I know that some types of peppers take longer than others, but I don't know about Fatalii's. What's been your experience with them?
Little background information: My seeds are grown in flats and kept at 80 F using heating mats. I've had to remove the humidity dome from the flat since the other seeds have already germinated. I water each cell when the soil dries out on top. I bought my seeds from Refining Fire Chiles a couple months ago.
1.5 lb Roma or San Marzano tomatoes, seeded and roughly chopped
2 hot peppers, roughly diced
3 green onions, cleaned and roughly chopped
1/3 - 1/2 bunch of cilantro, cleaned and roughly chopped
Juice from half a lime
1 garlic clove, peeled and minced
1 can tomato juice
1/4 teaspoon salt
1/4 teaspoon pepper
Place all ingredients in a blender and chop until desired consistency. Let sit at room temperature for about 10 minutes to allow flavors to meld.
Optional: If you have dried Chipotles, soak one for 10 minutes, deseed and dice it and add it to the blender. The smoky flavor goes well with this salsa.
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