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I am getting ready to make some chorizo and the recipe calls for a 1/4 of ground red chile... what should I use, Cayenne? since I was going to double the recipe (a total of 5 lbs of meat), 1/2 cup of cayenne seems like a TON.
Any ideas? Help? Maybe half paprika?
Last edited by lovemy99; 02/17/11.
Andrew
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Campfire Greenhorn
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Wattsthis
"All I'm say'n is don't get old. You'll live to regret it"
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no, I am pretty sure that ground chile is just ground chile peppers... Chilli powder has all sort of stuff in it like cumin...
Last edited by lovemy99; 02/17/11.
Andrew
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Campfire Greenhorn
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how bout those dried chili's in the Hispanic section of the store? I know they grind them up for all sorts of things. That much cayenne does sound like a LOT.
Wattsthis
"All I'm say'n is don't get old. You'll live to regret it"
John Wayne Movie...The Train Robbers
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Sounds like you figured it out, I didn't read the 'ground' part of your first post-Wondering if the recipe is intending for dry or fresh? If they're calling for fresh and you put in dry, you've just up the concentration a bunch.
Last edited by Cheesy; 02/17/11. Reason: reread the question after seeing the solution :)
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gournd red chile is something you can buy (and after running to the store near the Mexican part of town and not finding any) I found some in my pantry. There is a very legit mexican grocer not much further away but its a rough part of town and I was dressed somewhat nicely and driving my finances Infiniti... not a the time or the place for this white boy (target). I also found several other recipes that called for a mix of hot (cayenne) chile powder and paprika... even one or two that called for chilli powder (most of those were called "easy" or "quick" chorizo). I did not have enough ground red chile but I used a bunch, then a littel cayenne and a fair bit of paprika. After stuffing it, I cooked up a little patty of what was left and it was good... very unique blend of flavors which will develop more as its sits a while. Could have used more heat... the ground red chile must not have much heat in it.
Andrew
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my starter rule of thumb for ground chile is 1 tbsp per pound of meat. much less for cayenne
Paul
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Campfire Ranger
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Campfire Ranger
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Red chili is just green chili left on the vine to dry in the sun.You can actually buy it at convenience stores here.It's not as hot as Cayenne but it tastes much better.
Last edited by rem_7; 02/17/11.
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