TOO HOT!!!

[captain_slinky]

Made a Chili Powder that was:

• 4 parts Cheyenne Red Pepper
• 4 parts Cumin
• 2 parts Garlic Powder
• 1 part Onion Powder

This is the "Nerve Toxin" chili powder that drove us out of our home not too long ago, and I have about a gallon of the stuff so I've been looking for alternate uses.

Last night I tried making it in to a dry BBQ rub by taking 1/4 cup of chili powder, 3 cups of brown sugar and 3 cups of white sugar.

STILL TOO HOT!!!

Any suggestions on how to tone down the heat and/or make the flavor more... flavorful? What am I missing to make this a nerve toxin that I actually WANT to deaden my nerves with?

Comments

[captain-slinky.livejournal.com]

That would be great, thanks :)

[schizoauthoress.livejournal.com]

Mexican Fiesta is a blend of spices that we regularly buy from Whole Foods. Here is the ingredient list:

Chili peppers, onion powder, tomato powder, paprika, cumin, garlic, cilantro, oregano, cayenne, lemon peel.

I'd suggest first adding spices that will add flavor and 'dial down' the Nerve Toxin factor...and then gradually adding more chili pepper/cayenne/chili powder type spices to get it up to the hotness that you like. (Personally, I don't care much for cilantro and would replace it with regular parsley if making my own "Fiesta".) Hope that helps!