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Chili Powder

3

ancho chiles, stemmed, seeded and sliced

3

cascabel chiles, stemmed, seeded and sliced

3

dried arbol chiles, stemmed, seeded and sliced

2

tablespoons

whole cumin seeds

2

tablespoons

garlic powder

1

tablespoon

dried oregano

1

teaspoon

smoked paprika

1

Place all of the chiles and the cumin into a medium nonstick saute pan

2

or cast iron skillet over medium-high heat. Cook, moving the pan around

3

constantly, until you begin to smell the cumin toasting, approximately 4

4

to 5 minutes. Set aside and cool completely.

5

Once cool, place the chiles and cumin into the carafe of a blender along

6

with the garlic powder, oregano, and paprika. Process until a fine

7

powder is formed. Allow the powder to settle for at least a minute

8

before removing the lid of the carafe. Store in an airtight container

9

for up to 6 months.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (1.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

127.63

Calories From Fat (22%)

27.67

% Daily Value

Total Fat 3.3g

5%

Saturated Fat 0.35g

2%

Cholesterol 0mg

0%

Sodium 34.49mg

1%

Potassium 555.14mg

16%

Total Carbohydrates 23.76g

8%

Fiber 5.72g

23%

Sugar 1.16g

 

Protein 6.08g

12%