Description
How to make your own homemade Chile Powder using dried chilies in just a few minutes! Easy, customizable, and deliciously flavorful!
Ingredients
- Dried chilies: 2 cups dried chilies. Use any amount of dried chilies- a blend of mild and medium chilies makes the best flavor!
Instructions
- Wipe dried chiles with a damp cloth to remove any film or residue.
- Removed stems and seeds. You can use kitchen scissors or your fingers.
- Toast the chilies in a dry, hot skillet (cast iron works great here) over medium heat for 30-60 seconds until fragrant. Turn on your hood fan. This will help the chilies release their fragrant oils.
- Let the chiles cool completely.
- Cut into smaller pieces and place in a high-powered blender or spice grinder.
- Grind until fine.
Notes
Store in a sealed jar for up to one year.
Mild peppers: Nora Peppers, Anaheim Peppers, Aji Panca, Aji Paprika, Choricero, Shishito, Mulato Peppers, Guajillo Peppers, Poblanos, Hatch Chilies
Medium Heat Peppers: Aleppo, Chipotle Morita, Ancho Chiles, Padron, Pasilla, Cascabel Chile, Pasilla de Oaxaca, Pasilla Negro, Urfa Biber, Jalapeno, Chilhuacle Amarillo, New Mexico Chilies
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 1.9 g
- Sodium: 4.2 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 3.2 g
- Fiber: 1.3 g
- Protein: 0.5 g
- Cholesterol: 0 mg