Preheat oven to 300.
Slit the chiles open and remove the seeds.
Place the split chiles in a single layer on a baking sheet and roast until they are thoroughly dry and stiff, 3 to 5 minutes.
Crumble the chiles into a bowl.
Put the pieces in a spice grinder and grind them to a powder.
Store in an airtight container in a cool, dry place for up to 1 month or in the freezer for up to 3 months.
Great with Sweet and Spicy Pecans
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|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 %|
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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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