Ancho Chili Powder

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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Ingredients:

3 ancho chiles, seeded and hand-torn into pieces
2 Tbsp chili powder
2 Tbsp ground coriander
1 Tbsp groun cumin
1 Tbsp sweet paprika
1 Tbsp dried oregano
1 Tbsp garlic powder
1/4 tsp ground cinnamon
1 tsp sugar

Instructions:

This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don’t scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.

Yield: about 1 cup

Recipe by Tyler Florence, foodnetwork.com