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Remove the stems from the dried chilies and scrape out the seeds and membranes. Discard the stems, seeds and membranes. Use about 2 to 3 times as much chilies in weight to account for the weight of the stems, seeds and membranes. For 48 servings, start with about 4 oz (113 g) of whole chilies. You may want to use gloves in this step, or thoroughly wash your hands after. Heat a dry pan over medium-high heat. and spread the chilies so they do not overlap. Roast until the chilies are fragrant, about 5 minutes, tossing them about halfway through. Be careful not to burn them, else they will taste bitter. Remove from the pan and let cool completely. Also toast the remaining spices until fragrant, about half a minute. Blend the chilies in a spice grinder or food processor. Add the remaining spices and continue to blend until you get a powder. Store in an airtight container. For best flavor, use within a few weeks.
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