Directions:
- Preheat oven to 300 degrees.
- 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.
- 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.
- 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.
- 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.
- Add the powdered cumin seeds, oregano and garlic powder. Blend until just combined.
- Store in an air-tight container for up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.53 Kcal (82 kJ) | ||
| Calories from fat | 4.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 1% | |
|---|---|---|---|
| Sodium | 5.43mg | 0% | |
| Potassium | 80.64mg | 2% | |
| Total Carbs | 3.59g | 1% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.7mg | 9% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 340.59 Kcal (1426 kJ) | ||
| Calories from fat | 77.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 1% | |
|---|---|---|---|
| Sodium | 94.62mg | 0% | |
| Potassium | 1406.39mg | 2% | |
| Total Carbs | 62.54g | 1% | |
| Sugars | 2.17g | 0% | |
| Dietary Fiber | 12.66g | 3% | |
| Protein | 16.65g | 2% | |
| Vitamin C | 3.5mg | 0% | |
| Iron | 29.6mg | 9% | |
| Calcium | 508.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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