This delicious spice blend hails from El Salvador. It's used in a delicious recipe called Pollo en Chicha that I will be sharing tomorrow. Some of the dry spices can be swapped in for already ground spices if that is what you have on hand, just make sure and add them at the end and don't toast as long or they will keep the chilies and other spices from toasting. The recipe I used called for 4 chilies, I used 5 since that is how many where in the bag and I didn't want one lone chili hanging around my cabinets waiting to be used. Use whatever is in your bag. 

4 - 5 passila chilies, seeds removed and cut into pieces
4 star anise pods
4 allspice berries
3 (3 in.) cinnamon sticks
4 bay leaves
3 Tbsp. coriander seeds
1/4 c. oregano
1/4 c. pepitas
3 Tbsp. sesame seeds
2 1/2 Tbsp. cocoa nibs
2 Tbsp. cumin seeds
1 Tbsp. annatto powder

Add the chilies and all of the whole spices to the pan. Do NOT add any of the powdered spice. Cook, stirring often, until fragrant and the chilies are crisp. About 8 - 10 minutes. Add oregano and any remaining powdered spices. Cook, stirring, for another 2 - 3 minutes. 

Transfer to a high powered blender and process until smooth. 

Store in an airtight container. 


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