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Dried poblano — sweet, fruity backbone of mole negro and adobo
Smooth, tangy dried chili — salsa roja, enchilada sauce, adobo
Dark wrinkled chili — raisin notes for mole negro and Oaxacan cuisine
Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
Round rattle chili — nutty, slightly smoky for table salsas
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dried poblano — sweet, fruity backbone of mole negro and adobo
Smooth, tangy dried chili — salsa roja, enchilada sauce, adobo
Dark wrinkled chili — raisin notes for mole negro and Oaxacan cuisine
Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
Round rattle chili — nutty, slightly smoky for table salsas
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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stir together the cinnamon, oregano, chili powder, cumin, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl. place the mixture into an airtight container or empty seasoning bottle.