Chili Powder

Remove the stems and seeds from the chili peppers. Slice them so they'll lay flat (skin up). A slight bulge is fine. Place the chili peppers in a food dehydrator skin up and let them dry. This will take anywhere between 6-12 hours depending on a lot of things, and the smaller peppers will dry sooner than the larger ones. At first, check on the peppers after about 6 hours. Afterward, check every 1-2 hours as needed. Each time you check, you can rotate, flip, and re-arrange the peppers to promote even drying, and remove any peppers that are done drying. Once all the peppers are dry, chop them up into small chunks. Place the peppers and cumin seeds in a cast iron skillet over med-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting (4-5 minutes). Remove peppers and cumin from pan and cool completely. Once cool, place the peppers, cumin seeds, and the remaining ingredients into a blender and blend until a fine powder is formed. You'll have to shake the blender's carafe a few times to rustle up any ingredients that have fallen below the blades. Once you have a powder, wait a few minutes before opening the carafe and removing the power (otherwise you'll get a blast your homemade mace to your face).