Infinitely Better Homemade Chili Powder Recipe
Find dried whole chile peppers in most large supermarkets and any Latin market. We use three varieties: Ancho chile peppers (sweet, fruity, and mild), New Mexico chile peppers (fresh, clean, and mild), and Guajillo chile peppers (smoky and medium hot). You can swap or add other peppers based on availability. We recommend including something sweet and fruity for added complexity and flavor (like the ancho pepper).
Find dried whole chile peppers in most large supermarkets and any Latin market. We use three varieties: Ancho chile peppers (sweet, fruity, and mild), New Mexico chile peppers (fresh, clean, and mild), and Guajillo chile peppers (smoky and medium hot). You can swap or add other peppers based on availability. We recommend including something sweet and fruity for added complexity and flavor (like the ancho pepper).
- Carbohydrate 14.8531500156332 g
- Cholesterol 0 mg
- Fat 1.0540950016187 g
- Fiber 2.81684995914599 g
- Protein 3.48721500407207 g
- Saturated Fat 0.113767500138217 g
- Serving Size 1 1 Serving (81g)
- Sodium 12.4260000152641 mg
- Sugar 12.0363000564872 g
- Trans Fat 0.19209900026838 g
- Calories 71 calories
Step-by-step
- Cut the stems and remove the seeds from peppers. The seeds can be bitter, so get rid of them. Use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. (If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes during or after working with peppers).
- Cut each cleaned pepper into small pieces then add to a dry skillet over medium heat. Toast them, stirring occasionally until fragrant, about 5 minutes.
- Add the toasted chiles to a blender and blend until finely ground. Leave the lid in place until any dust settles so you do not get a cloud of ground chile peppers in your face.
- Add ground chile peppers to a spice jar then top with the cumin, garlic powder, oregano, and hot smoked paprika. Seal the jar then shake. Store the chili powder up to 6 months.
Selecting and Toasting Whole Pods
Kitchen scissors make quick work of removing stems and seeds from dry pods. Shake out internal seeds entirely to prevent bitterness in the finished blend. Set a dry skillet over medium heat for this process. Toast the sliced peppers until they smell pungent, roughly five minutes. Watch the pan closely because thin dried chiles burn fast. Transfer the hot pods immediately to a blender container. Keep the blender lid firmly seated for a full minute after processing so fine capsaicin dust settles before opening.Blending and Storage Efficiency
Combine the freshly pulverized peppers with cumin, garlic powder, oregano, and smoked paprika. Seal the resulting mixture inside an airtight spice jar. Stored away from direct light and heat, this homemade blend retains peak potency for up to six months. Doubling or halving the quantities requires no adjustment to the fundamental technique.
