chili_seasoning
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chili_seasoning [2026/01/27 22:30] jforbes |
chili_seasoning [2026/01/27 22:34] (current) jforbes |
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| ===== 100 g Test Batch ===== | ===== 100 g Test Batch ===== | ||
| - | Chili blend (31 g total): | + | **Chili blend (31 g total):** |
| + | * Paprika: 14.0 g | ||
| + | * Guajillo: 9.3 g | ||
| + | * Pasilla: 4.7 g | ||
| + | * Ancho: 3.1 g | ||
| - | Paprika: 14.0 g | + | **Remaining ingredients:** |
| + | * Cumin: 25 g | ||
| + | * Garlic powder: 13 g | ||
| + | * Fine salt: 11 g | ||
| + | * Mexican oregano: 8 g | ||
| + | * Coriander: 7 g | ||
| + | * Allspice: 3 g | ||
| + | * Clove: 2 g | ||
| - | Guajillo: 9.3 g | + | ===== Blending Notes ===== |
| + | - All ingredients are fine-ground | ||
| + | - Blend thoroughly in spice blender | ||
| + | - Rest 24–48 hours before use for flavor integration | ||
| + | - Store airtight, cool, and dark | ||
| - | Pasilla: 4.7 g | + | ===== Usage Guide ===== |
| + | Ground meat: ~2 Tbsp per lb | ||
| - | Ancho: 3.1 g | + | Fish tacos: 1–1½ tsp per side + oil |
| - | Remaining ingredients: | + | Chili: 3–4 Tbsp per pot (adjust salt to taste) |
| - | Cumin: 25 g | ||
| - | Garlic powder: 13 g | + | ===== Scaling Table ===== |
| - | Fine salt: 11 g | + | ==== Ingredient Weights by Batch Size ==== |
| - | Mexican oregano: 8 g | + | ^ Ingredient ^ 250 g ^ 500 g ^ 1 kg ^ |
| + | | Chili pepper blend | 77.5 g | 155 g | 310 g | | ||
| + | | Cumin | 62.5 g | 125 g | 250 g | | ||
| + | | Garlic powder | 32.5 g | 65 g | 130 g | | ||
| + | | Fine salt | 27.5 g | 55 g | 110 g | | ||
| + | | Mexican oregano | ||
| + | | Coriander | 17.5 g | 35 g | 70 g | | ||
| + | | Allspice | 7.5 g | 15 g | 30 g | | ||
| + | | Clove | 5 g | 10 g | 20 g | | ||
| + | | Total | 250 g | 500 g | 1000 g | | ||
| - | Coriander: 7 g | + | ==== Chili Pepper Blend Breakdown ==== |
| + | (percentages apply to the chili portion only) | ||
| - | Allspice: 3 g | + | ^ Chili ^ % ^ |
| + | | Paprika | 45% | | ||
| + | | Guajillo | 30% | | ||
| + | | Pasilla | 15% | | ||
| + | | Ancho | 10% | | ||
| - | Clove: 2 g | + | ==== Chili Pepper Weights by Batch Size ==== |
| - | ===== Blending Notes ===== | + | ^ Chili ^ 250 g batch ^ 500 g batch ^ 1 kg batch ^ |
| - | + | | Paprika | 34.9 g | 69.8 g | 139.5 g | | |
| - | All ingredients are fine-ground | + | | Guajillo | 23.3 g | 46.5 g | 93 g | |
| - | + | | Pasilla | 11.6 g | 23.3 g | 46.5 g | | |
| - | Blend thoroughly in spice blender | + | | Ancho | 7.8 g | 15.5 g | 31 g | |
| - | + | | Chili total | 77.5 g | 155 g | 310 g | | |
| - | Rest 24–48 hours before use for flavor integration | + | |
| - | + | ||
| - | Store airtight, cool, and dark | + | |
| - | + | ||
| - | ===== Usage Guide ===== | + | |
| - | + | ||
| - | Ground meat: ~2 Tbsp per lb | + | |
| - | + | ||
| - | Fish tacos: 1–1½ tsp per side + oil | + | |
| - | + | ||
| - | Chili: 3–4 Tbsp per pot (adjust salt to taste) | + | |
chili_seasoning.1769571033.txt.gz · Last modified: 2026/01/27 22:30 by jforbes