I’ve found that making fresh spice mixes is surprisingly easy and yields incredible flavor – much more than with store-bought mixes. This recipe for chili powder can be adapted to your tastes; it currently uses equal amounts of three dried chiles: guajillo, ancho, and arbol. Like your chili powder a little smokier? Add more ancho chiles, toss in some dried chipotles, and/or add extra smoked paprika. Like your chili powder on the milder side? Use more ancho and guajillo chiles and less arbol chiles, and discard the seeds before toasting. Or, conversely, like your chili powder extra spicy? Up the number of arbol chiles.
