Modernist Recipes DB

Chili powder

I’m a big fan of No Recipes blog. This is a great chill powder which is a much better substitute for any store-bought version.

Time

11 minutes total

Storage notes

Air-tight container out of direct sunlight 

Difficulty

very easy 

Yield

30 g

Ingredients
Weight
Volume
Procedure
A
Guajillo chiles, ends trimmed, seeds removed, roughly chopped
15 g
3 large
Ancho chile, ends trimmed, seeds removed, roughly chopped
10 g
1 medium
Cumin seeds
3 g
1 tsp
Coriander seeds
1 g
½ tsp
1
Preheat oven to 175°C / 347°F.
2
Spread in a single layer on a baking sheet.
3
Roast until aromatic, about 2 minutes. Shake pain briefly after 1 minute.
4
Remove from oven and allow to cool.
5
Transfer to spice grinder.
B
Oregano, dried
5 g
½ tsp
Paprika, smoked
5 g
¼ tsp
Cocoa powder
7 g
¼ tsp
Onion powder
1.5 g
½ tsp
Garlic powder
0.7 g
¼ tsp
6
Add to spice grinder.
7
Grind to fine powder.
8
Store in an air-tight container.

Adapted: 2016.

Notes

If Guajillo chilis are hard to find, you can substitute the equivalent weight in cayenne pepper, although the flavour will be slightly different.

Nutrition
Serving size 30 g; calories 90.9 kcal, kilojoules 380.1 kJ, protein 3.8 g, carbohydrates 10.5 g, sugar 7 g, fat 2.6 g, saturated fat 0.6 g, unsaturated fat 1.4 g, trans fat 0 g, fiber 9 g, cholesterol 0 mg,

Type chili

Author

Yield

g

Serve

Per
serve
Energy (kcal)90.9
Energy (kJ)380.1
Protein (g)3.8
Fat (g)2.6
Carbs (g)10.5
Sugars (g)7
Fiber (g)9
Sodium (mg)22.3
Cholesterol (mg)0

Full details