Homemade Chili Powder
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
whole |
ancho chili |
|
2 |
whole |
arbol chili |
|
2 |
whole |
chipotle peppers |
|
1 |
tablespoon |
cumin powder |
|
1 |
tablespoon |
garlic powder |
|
1 |
tablespoon |
dried oregano -- Mexican |
|
1 |
teaspoon |
smoked paprika |
|
1 |
teaspoon |
cayenne pepper |
| In small dry skillet over medium high toast the peppers about 4 to 5 minutes. Let cool completely. Remove stems and seeds from chilies. Place in a blender with the remaining ingredients. Process until fine powder. Store in jar with a lid. Serving Size: 12 |
| Per Serving : 18 Calories; trace Fat (10.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. |