Try this Personalized Chili Powder recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 300F. Break stems from all the chiles and remove seeds. Transfer the chiles to a baking sheet and arrange in a single layer. Place pan in the oven. The chile de arbol or cayenne pods will be toasted first, so remove them after 4 or 5 minutes. Bake the larger pods an additional 4-5 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 the blender. Pulverize the pods briefly, until you have powder. Add the remiaing ingredients, and blend just until they are combined. Store the chili powder in a jar or other covered container for up to 3months. Makes about 3/4 cup. Posted to fatfree digest by JBennicoff@aol.com on Jun 7, 1999, converted by MM_Buster v2.0l.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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