Chili Powder

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 2 tablespoons cumin seeds
• 3 dried cayenne peppers
• 6 dried ancho chiles
• 1 tablespoon ground oregano (preferably mexican)
• 2 tablespoons garlic powder

Recipe

• 1 preheat oven to 300 degrees.
• 2 in a small skillet, toast the cumin seeds over medium-high heat until browned, approximately 5 to 7 minutes. remove seeds from heat and pulverize in a food processor or with a mortar and pestle. set aside.
• 3 break the stems from all the chiles and remove the seeds. transfer the chiles to a baking sheet and arrange them in a single layer. place the sheet in the oven.
• 4 the cayenne pods will be toasted first, so remove them after 4 or 5 minutes. bake the ancho pods an additional 4 or 5 minutes, until they are well dried.
• 5 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. pulverize the pods briefly until you have a coarse powder.
• 6 add the powdered cumin seeds, oregano and garlic powder. blend until just combined.
• 7 store in an air-tight container for up to 6 months.