Serves: 5
Total Calories: 99

1 tablespoon vegetable oil
15 to 20 dried red chili peppers, such as chile de arbol, broken
2 tablespoons red peppercorns
2 to 4 tablespoons ground paprika
1 teaspoon salt, or to taste

1. In a medium cast-iron or nonstick wok or skillet, heat the oil over medium heat and roast the chili peppers, stirring and shaking the pan, until crispy and a few shades darker, 1 to 2 minutes. (This process is best done outside the house, if possible, as the rising smoke may spread and linger, causing throat irritation. Otherwise, use a stove vent and keep windows open.) Transfer to a bowl.

2. Add the red peppercorns and roast until heated through, but do not brown them. Add to the chili peppers. Let cool, then grind in a spice or coffee grinder to make a fine powder. Mix in the paprika and salt and store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 99
Calories from Fat: 24

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