Ingredients:
- 5 oz chili peppers (i used a mix of ancho chili's are just the name used for smoked, dried poblano peppers, chipotle pep)
Directions:
- Use a damp paper towel to wipe the surface of each dried chili clean. Place on a baking sheet and toast in a 200 degree oven until the chilies are completely crisp and fragrant.
- Toast the cumin seed until fragrant, but be careful not to burn them.
- Remove the seeds from the chilies, then add them along with everything else to a blender, spice mill, coffee grinder, the dry blade of your vita mix, small food processor or spice grinder. Blitz until the spice mixture is a fine powder. You may have to do in batches. Protect your eyes and lungs by avoiding the dust.
- Use this chili powder recipe immediately for best flavor, or store in a small, air tight sealed glass container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.08 Kcal (519 kJ) | ||
| Calories from fat | 32.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 6% | |
|---|---|---|---|
| Sodium | 805.49mg | 34% | |
| Potassium | 710.8mg | 15% | |
| Total Carbs | 23.81g | 8% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 5.39g | 11% | |
| Vitamin C | 75.5mg | 126% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 10.7mg | 60% | |
| Calcium | 221.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 142.54 Kcal (597 kJ) | ||
| Calories from fat | 37.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 6% | |
|---|---|---|---|
| Sodium | 925.32mg | 34% | |
| Potassium | 816.54mg | 15% | |
| Total Carbs | 27.36g | 8% | |
| Sugars | 6.35g | 22% | |
| Dietary Fiber | 9.12g | 32% | |
| Protein | 6.19g | 11% | |
| Vitamin C | 86.7mg | 126% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 12.3mg | 60% | |
| Calcium | 254.4mg | 22% | |
* 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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