Step 1

Deseed the chillies. Using gloves if you want (especially if your chillies are not super mild), cut off the stalks and cut your chillies in half and split them open. Get rid of the seeds and membranes.

Step 2

Dry roast the chillies. Heat a large frying pan on medium-low heat and dry roast both types of chillies for 3-5 minutes. Keep an eye on them. When you start getting a fruity aroma off the chillies, take them off the heat and tip out onto a plate to cool.

Step 3

Grind the chillies. When the chillies are cool enough to handle, break them up and drop into a spice mill. Depending on the size of your spice mill, you'll have to do this in batches. You can see that mine is pretty small.Grind to a semi fine state. Tip out into a bowl.

Step 4

Tip the chilli powder into a bowl. Once again, 2 different chilli powders will give you a wonderful mix of flavours and aroma.

Step 5

Add the salt, lime juice powder and citric acid and mix thoroughly. Run your lime juice powder through a fine sieve as it tends to have tiny clumps. Mix thoroughly and taste. Add more lime juice powder or citric acid if you want.Transfer to a jar and store with the rest of the spices. It'll last indefinitely, although its potency will decrease over the months.