Ancho Chili Powder Recipe
  • Ancho chili peppers
  1. Remove the stems from as many ancho’s as you would like to make chili powder from. Do not remove seeds, just the membrane that holds them. It ahould all come out with a good pull.
  2. Cut the peppers into chunks about 1/2 inch square. Toss them in a spice grinder (in batches) or blender and give them a few really good spins…
  3. You will probably notice at this point that “dried” does not mean “completely dehydrated.” If your peppers are still a little sticky, it’s time to employ a little thermal persuasion…
  4. If you’ve ended up with a paste, persuade it out of your grinder of choice and employ one of the following methods (be sure to wash out the grinder thoroughly and let dry.):
  5. Take your pepper paste and place it on a parchment lined baking sheet in as thin a layer as possible. Place in the oven at the lowest temperature possible and allow to hang out for at least an hour. This should rid you of whatever left over moisture is keeping you from spice perfection.
  6. Remove from heat and allow to cool to room temp.
  7. Take the paste and place in a heavy bottomed skillet over extremely low heat. Toss constantly until peppers begin to smoke. (about 3 minutes.) Remove from heat and allow to cool before continuing.
  8. Return peppers to grinder and spin until there’s nothing left but a semi-fine to fine powder.
  9. You now have ancho chili powder. Enjoy it in your favorite recipe!
Recipe by Uncle Jerry's Kitchen at