Ancho Chili Pepper Powder Recipes

Steps:

• 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.

Steps:

• 1. Wash your peppers in cool fresh water and put in a pan big enough to hold them and the water. I used enough water to just cover the peppers. Boil about 15-20 mins. and take off heat. Let the peppers rest in the water.( I left mine in overnight).When the peppers are soggy, take them out and place on cutting surface. Pull off the tops and seed the inside, discard this in the compost pile. Cut the peppers into manageable pieces for your food processor. Process the peppers until the desired consistence is achieved.( I did mine like a thick gravy, but you can leave small chunks if you like).I added some of the water to the processor so it was easier to grind. Strain the pepper and water, but don't throw any of the water out. Spread the pepper gravy onto a dehydrator sheet,(the same type used for fruit rollups),put the sheet into the dehydrator. Turn the dehydrator on med (about the 125 mark) and dry about three hours. Keep checking from time to time as the thickness you have determines how long you need to dry it. After you see the peppers are dry, careful break pieces and scoop them into a small food processor, or anything that can grind it into a powder. I also repeated this with the water I boiled the peppers in, this made a little less potent power, but usable. Store the powder in a dry container or you can also freeze it in a water tight container. Not sure how long it lasts if you freeze it. Use it as you would any dry spice according to your recipe. OLE!