Heat a dry skillet over medium heat. Add the chiles and toast, turning on all sides, until puffed and fragrant. Set aside to cool.

Add the coriander and mustard seeds and toast until fragrant and slight whiffs of smoke appear, stirring constantly. Remove immediately from the pan and set aside to cool.

When room temperature, remove seeds & stems from peppers, tear them into bits. Grind peppers, coriander, and mustard seeds to a powder in a spice grinder, food processor, or blender. Put the powder in a bowl and combine with remaining spices; stir well to combine.

Store in an airtight container. Keeps well but will begin losing flavor eventually, which is highly dependent on where/how it is stored and how often it is opened.

Notes:

• Hotter peppers or a combination of peppers may be used to vary heat levels. I often add cayenne & Chipotle powder.
• There is no salt or sugar in this recipe so the control is in your hands as you cook and you may add as little or as much as you’d like.