I have access to a good selection of dried chiles, but I'm at a loss when it comes to combining them into a great powder. I've been using a recipe from America's Test Kitchen that has no kick (heat). Can anyone recommend a good combination of chiles for me to use (please suggest a proportion, too).
BTW, the way I've been making the powder up until now is to toast the dried chiles in the oven for just a few minutes -- until they get puffy and dry -- then cool them, de-stem and de-seed them, and pulverize them in my born-again coffee grinder. Is that the right way to do it? And what other seasonings do you add afterward, if any? (Oregano, cumin, paprika, etc.???)