Chili Powder
Ready In: 45 mins
Yields: 12 ounces
Ingredients
- 2 tablespoons cumin seeds
- 3 dried cayenne peppers
- 6 dried ancho chiles
- 1 tablespoon ground oregano (preferably Mexican)
- 2 tablespoons garlic powder
Directions
- Preheat oven to 300 degrees.
- In a small skillet, toast the cumin seeds over medium-high heat until browned, approximately 5 to 7 minutes. Remove seeds from heat and pulverize in a food processor or with a mortar and pestle. Set aside.
- Break the stems from all the chiles and remove the seeds. Transfer the chiles to a baking sheet and arrange them in a single layer. Place the sheet in the oven.
- The Cayenne pods will be toasted first, so remove them after 4 or 5 minutes. Bake the Ancho pods an additional 4 or 5 minutes, until they are well dried.
- When the chiles are cool enough to handle, break them into two or three pieces each and transfer them to a blender or food processor. Pulverize the pods briefly until you have a coarse powder.
- Add the powdered cumin seeds, oregano and garlic powder. Blend until just combined.
- Store in an air-tight container for up to 6 months.
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