Description
A flavorful and smoky powder made from dried ancho chilis, perfect for adding depth to dishes.
Ingredients
Scale
- 4 dried ancho chilis, de-stemmed, de-seeded, and torn or cut into large pieces (2oz)
Instructions
- Tear open the chilis (use your hands, a knife or kitchen scissors) and remove the stems and seeds. Gently tap the chilis over a bowl to shake out the seeds then tear the chilis into 1-2 inch pieces.
- Place a dry, medium skillet over medium-high heat. When the pan is hot, add the torn up chili pieces. Toast in the dry pan for about 1 minute until fragrant, stirring constantly. They should start to smell a bit smoky and sweet when done.
- Remove from the heat and transfer the chilis to a spice grinder, coffee grinder or high powdered blender. Blend on high into a fine powder, about 30-60 seconds but your time may vary depending on what you’re using.
- Transfer the powder to an airtight container and keep in a cool, dark place for 6 months. You can keep for longer, but the flavor will diminish over time.
Notes
- Storing the powder in a cool, dark place will maintain its flavor for a longer period.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Spice Blend
- Method: Toasting and Grinding
- Cuisine: Mexican
Nutrition
- Serving Size: 1 teaspoon