1. Break up the New Mexico, chipotle, and mulato chiles. Toast the chiles in small batches on an ungreased skillet, or comal over medium heat until they just begin to release their aroma. Do not let them darken or the may become bitter.
2. Toast the cumin, coriander, and cloves on an ungreased skillet, or comal over low heat until they release their fragrance and become lightly roasted, about three minutes.
3. Grind the toasted spices and celery seed (best to use a spice grinder).
4. Grind the chiles in a spice grinder or food processor.
5. Mix the ground chiles, spices, and ground cayenne. This receipe is an adaptation of one appearing in "New Southwestern Cooking" by Dille & Belsinger. Since I never have the chiles called for in the receipe, I invariably "wing it." The spices seem to be the important factor so substituting different chiles doesn't make a major difference in the finished product.

From: Glen Hosey's Recipe Collection Program, hosey@erols.com
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Wed, 29 Apr 1998