You probably know that whole spices have better flavor and stay fresher longer than their ground counterparts. So why are you still buying pre-made chili powder when you can make a more flavorful version at home?
Over at Serious Eats, J. Kenji López-Alt points out that replacing store-bought chili powder with a homemade version doesn't just add complex flavor to everything you sprinkle it on, but it'll save you money in the long run, too. He offers a primer on buying, prepping, cleaning, and toasting different varieties of chilies, as well as grinding them into a powder. Better yet, he argues, puree them with liquid for a better texture, then use this chili paste in any recipe that calls for chili powder. A note on ratios:
As a general rule of thumb, use about four times as much chili puree as you would powder (so, use 4 tablespoons of puree for every tablespoon of powder called for in a recipe).
Another nifty time-saver: DIY chili purees can be stored by freezing in an ice cube tray, popping out the cubes, and placing them in a freezer bag, where they'll last for up to 6 months.
Step Aside, Old Chili Powder: How to Prepare Whole Dried Chilies for the Best Powder and Puree | Serious Eats
Skillet is a new blog from Lifehacker all about being awesome in the kitchen. Follow us on Twitter here.