What is ancho chile powder
The Ancho chile pepper is like the rockstar of ripened, dried poblano or pasilla peppers – big in Mexico and sometimes a bit elusive in certain parts of the United States and generally grown as annuals in many regions, including Ontario, Canada. Ontario’s climate can be suitable for growing peppers, but it’s important to consider the growing season and temperature requirements. But don’t fret! Even if you can’t find the dried chiles, you can still grab some Ancho Chile Powder, which is like its easy-to-use cousin.
Now, here’s the scoop: Ancho Chile Powder in stores can hit you in the wallet. But guess what? Making it at home is a breeze, and it won’t break the bank! So, let’s dive into the fun of crafting your own Ancho Chile Powder. Easy-peasy, and you’ll be spicing things up in no time! 🌶️
Ancho chile powder is a harmonious blend crafted from an assortment of ground spices, including but not limited to ground chiles, garlic powder, onion powder, paprika, and/or cayenne pepper. On the other hand, ancho chile powder specifically features dried poblanos, ground to perfection. Notably, ancho chile powder carries a touch more heat compared to its regular chili powder counterpart.
Equipment
- 1 Frying Pan skillet
- 1 Food processor
Materials
- 3 Ancho chiles, seeded and hand-torn into pieces
- 1 tbsp Chili powder
- 2 tbsp Ground coriander
- 1 tbsp Ground cumin
- 1 tbsp Sweet paprika
- 1 tbsp Dried oregano
- 1 tbsp Garlic powder
- 1 tbsp Ground cinnamon
- 1 tbsp sugar
Instructions
- Toast the ancho chile pieces over low heat in a dry skillet or pan until fragrant, shaking the pan so they don't scorch or burn. Put the chiles in a mini food processor and pulse to a powder.
- Add the remaining ingredients and pulse again to combine.