Preparation:
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 "New Southwestern Cooking" by Dille and Belsinger. Since I never have the chilies called for in the recipe, I invariably "wing it." The spices seem to be the important factor so substituting different chilies doesn't make a major difference in the finished product |
