Chili Powder

1. 1

   Preheat oven to 300 degrees.

2. 2

   In a small skillet, toast the cumin seeds over medium-high heat until browned, approximately 5 to 7 minutes.

3. 3

   Remove seeds from heat and pulverize in a food processor or with a mortar and pestle.

4. 4

   Set aside.

5. 5

   Break the stems from all the chiles and remove the seeds.

6. 6

   Transfer the chiles to a baking sheet and arrange them in a single layer.

7. 7

   Place the sheet in the oven.

8. 8

   The Cayenne pods will be toasted first, so remove them after 4 or 5 minutes.

9. 9

   Bake the Ancho pods an additional 4 or 5 minutes, until they are well dried.

10. 10

    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.

11. 11

    Pulverize the pods briefly until you have a coarse powder.

12. 12

    Add the powdered cumin seeds, oregano and garlic powder.

13. 13

    Blend until just combined.

14. 14

    Store in an air-tight container for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.