I'm a bit extreme when it comes to cooking. I've roasted my own coffee beans, make my own ice cream for baked alaska, threshed and milled my own wheat (kidding about the last own.)
This was motivated by a cook-off at work. I want to win! I have a recipe, but have always used store bought spices. Spices are really important; the fresher the spice, the better the dish!
Although it sounds complicated, it really is not. A bit labor intensive, but worth it.
1. Base chilis are Ancho and New Mexico. Anchos are dried poblanos. They are both mild.
Ancho
New Mexico
2. You have to cut these open, cut off the stems, remove the seeds and flatten them out to put on a cookie sheet. WEAR GLOVES!
3. Place in 300 degree oven. you have to check on them every 3 minutes to make sure they are dried and toasted, but not burned. When they are ready, they easily crumble into bits. The Ancho takes longer because the tend to be more mushy.
crumbled up peppers
4. Add other peppers for heat and other flavors. I used chipotle (which is a smoked jalepeno) and Arbol.
5. Grind up all the toasted, crumbled peppers. You can use a blender or food processor, but I used an old coffee grinder.