Learn how to make your own homemade ancho chile powder from the dried chiles. Simply, toast then grind the chiles into a fine powder that’s smoky, sweet & mildly spiced. Use in marinades, rubs, spice blends, chilis and more!
🌟Why Make You Should Make Your Own Homemade Ancho Chile Powder🌟
- Fresh Flavor: Freshly toasted & ground spices like this ancho powder have a much deeper, richer taste than most store-bought spices, which can be flat or stale.
- It’s Versatile: Add warmth, smokiness and depth without too much heat. Enjoy this as on its own or mixed it into other homemade spice blends!
- Cost-Effective: Bulk buying whole, dried chiles is usually cheaper than buying pre-ground spices and their flavor will stay stronger for much longer.
🌶️What are Ancho Chiles?🌶️
Ancho Chile Peppers = Dried Poblano Peppers
Spice-wise, ancho chiles are mildly to moderately spicy. They’re between 1,000-2,000 units on the Scoville Heat Scale – spicier than a bell pepper, but less spicy than a jalapeno.
Flavor-wise, they have a warm, earthy, fruity flavor. Ancho chiles are generally included in recipes for their flavor more than their spice because they add a rich, smoky flavor without a lot of heat.
By the way, if you like ancho peppers…
👉👉Check out my homemade ancho chile sauce. It’s made with whole dried anchos and works great in enchiladas, rice bowls, or slow-cooked meats!
How to Make Ancho Chile Powder
Bite-sized recipe steps:
- Remove the stems & seeds.
- Toast in a hot, dry skillet
- Grind into a fine powder.
De-seed & de-stem: Use a knife, kitchen shears or your hands to tear open the chiles to remove the stems & seeds. Then tear into smaller pieces.
Toast: Add the torn up chiles to a hot, dry pan and toast for about a minute until aromatic – a bit like smoky figs. Stir constantly to prevent burning.
Add to blender or grinder: Add to a spice grinder, coffee grinder or high-speed blender.
Grind into a fine powder: Blend on high until fine & powdery. Time may vary depending on what you’re using.
💡Tip!💡
Wait a minute or two after grinding before you open the lid of your grinder or blender. You want to give the freshly ground spice time to settle so you don’t end up with a face full of warm chili powder.
Recipe Questions
Can I use a different type of dried chili?
Yes! You can make chili powder like this using pretty much any dried chili you want. Flavors and spice will, of course, vary depending on your chile of choice.
Can I make this in a mortar and pestle?
Yes, but it takes a lot more time and patience!
If you want to make a small batch (1-2 chiles max), grinding the chiles by hand might be a good option.
You should also expect a coarser texture, more like chili flakes than chili powder.
How long will this keep?
This should keep well for about 6 months to a year if stored in an sealed container in a cool, dry place like a dark cupboard or pantry. Keep in mind the flavor will start to drop off after about 6 months.
What to do with ancho chili powder?
Ancho chile powder is great when you want to boost warmth and smokiness with a mild heat. A few ways to put this spice to use:
- Roasted Vegetables: Sprinkle over veggies before roasting.
- Homemade Spice Blends: This is perfect mixed into taco seasoning & fajita seasoning.
- FYI: This is especially handy if you’re following a low FODMAP diet and need to be mindful of spice blends that contain high FODMAP ingredients!
- Mexican Cuisine & Tex-Mex: Add to tacos, chilis, beans, etc.
- Crunchy, Homemade Snacks: Sprinkle over roasted nuts, seeds and chickpeas or mixed into homemade crackers.
- Salads – Add a pinch (or more) to your favorite salad dressings and vinaigrettes to add a subtle smokiness.
- Protein: You can easily mix this into pretty much any marinade and dry rub.
🌶️🌟Make this Next🌟🌶️
Skip store-bought spice made with garlic & onion and make your own with this easyLow FODMAP Chili Powder made from a simple blend of ancho chili powder, cumin, paprika, and cayenne.
More Homemade spices
Enjoy!
Let me know if you try making your own ground Ancho Chile Powder! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Homemade Ancho Chile Powder
Simply toast, grind, & store. It make a perfect addition to DIY spice blends, marinades, rubs, salsas, chilis and so much more!
Ingredients
- 4 dried ancho chilis, de-stemmed, de-seeded, and torn or cut into large pieces (2oz)
Instructions
- Tear open the chilis (use your hands, a knife or kitchen scissors) and remove the stems and seeds. Gently tap the chilis over a bowl to shake out the seeds then tear the chilis into 1-2 inch pieces.
- Place a dry, medium skillet over a medium-high heat. When the pan is hot, add the torn up chili pieces. Toast in the dry pan about 1 minutes until fragrant, stirring constantly. They should start to smell a bit smoky and sweet when done.
- Remove from the heat and transfer the chilis to a spice grinder, coffee grinder or high powdered blender. Blend on high into a fine powder, about 30-60 seconds but your time may vary depending on what you're using.
- Transfer the powder to an airtight container and keep in a cool, dark place for 6 months. You can keep for longer, but the flavor will diminish over time.
Notes
- TIP: Wait a minute or two after grinding before you open the lid of your grinder or blender. You want to give the freshly ground spice time to settle so you don't end up with a face full of warm chili powder.
- If you're sensitive to spice (or touch your face/eyes a lot), consider wearing gloves while prepping the chilis.
- For an extra smooth powder make sure to remove the inner ribs of the chilis (the lighter colored membrane that holds on to the seeds).
- Save the seeds: Ancho chili seeds are quite mild. Save and use in place of hotter chili flake varieties if you prefer a gentler spice.
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