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American, Mexican, Southwestern, Tex-Mex
Homemade Chili Powder

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes scant 1 cup

Ingredients

  • 4 ancho chili peppers
  • 4 pasilla chili peppers
  • 4 guajillo chili peppers
  • 2 chilies de árbol
  • 2 pequin chili peppers

  • 1 small habanera chili pepper

Directions

In a dry skillet over medium heat, toast the chili peppers  on all sides for 5 to 7 minutes, making sure that they are lightly toasted, but not burned. Transfer them to a plate to cool. Remove and discard the seeds from the peppers. Blend the peppers in a spice grinder.


© 2006 Daniel Boulud Ltd.

Note from Cookstr's Editors

Nutritional information is based on 16 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

2kcal (0%)
0mg (0%)
0mg (0%)
7mcg RAE (0%)
10mg
0mg
0g
0g
0g
0g
0mg (0%)
0mg (0%)
0g (0%)
0g (0%)
0mg (0%)
 

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