10 dried jalapeno
10 dried ancho
10 dried poblano
2 cups garlic powder
2 cups chili powder
1 cup onion powder
1/2 cup brown sugar
1/4 cup cumino
1/4 cup kosher salt
1/4 cup ground pepper
Dry fresh peppers in oven at 200 over night. remove seeds to taste. Grind everything in a blender. Store in cool dry place (I put mine in a zip bag in the freezer).
Chef En Fuego 