Categories: Spices

Ingredients

• 6 dried red chile peppers
• 1/4 cup cumin seeds
• 2 tbsp. kosher salt
• 2 tbsp. coriander seeds
• 1 tbsp. onion powder
• 1 1/2 tsp garlic powder
• 1 1/2 tsp whole black peppercorns

Directions

1. Heat a large cast-iron skillet over medium heat. Add all ingredients; toast, stirring frequently, until aromatic, about 3 minutes. Let cool for 5 minutes. Transfer to a coffee grinder or food processor, and pulse until a smooth powder forms. Seal and store at room temp for up to 2 months.

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