Chile Molido Red Chile Powder for Marla
Transform your spice cabinet with this vibrant and flavorful Chile Molido Red Chile Powder recipe, a homemade blend that’s both smoky and versatile. Made with dried ancho chiles as the base and optional additions like guajillo and arbol chiles for extra depth and heat, this handcrafted chile powder bursts with authentic, rich flavors. Toasting the chiles enhances their natural smokiness, while a touch of garlic powder, ground cumin, and salt rounds out the bold, earthy profile. Perfect for seasoning soups, stews, marinades, or spice rubs, this easy-to-make chile powder is a kitchen staple that stays fresh for up to six months. With just 15 minutes of prep time and 10 minutes of cooking, this DIY spice mix is a must-have for anyone looking to elevate their dishes with bold, homemade flavors.
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Recipe Information
Ingredients
- 10 pieces Dried ancho chiles (or your preferred dried chile peppers)
- 5 pieces Dried guajillo chiles (optional for added depth and spice)
- 3 pieces Dried arbol chiles (optional for extra heat)
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
Instructions
Start by cleaning the dried chiles. Use a damp paper towel to wipe off any dust or debris.
Using kitchen scissors or a knife, cut the chiles open and remove the stems, seeds, and any inner membranes. Discard any seeds or stems, as they can be bitter.
Place the cleaned dried chiles in a large skillet or cast-iron pan over medium heat. Toast the chiles for 2-3 minutes on each side until they become aromatic and slightly puffed. Be careful not to burn them, as this will make the powder bitter.
Remove the chiles from the heat and let them cool slightly.
Once cooled, break the toasted chiles into smaller pieces and transfer them to a spice grinder, blender, or food processor.
Grind the chiles into a fine powder. You may need to do this in batches, depending on the size of your equipment.
Once the chile powder is ground, add garlic powder, ground cumin, and salt to the grinder or blender and pulse a few more times to mix everything together evenly.
Transfer the chile powder to an airtight container or spice jar. Store in a cool, dry place away from direct sunlight for up to 6 months.
Use your homemade Chile Molido to flavor soups, stews, rubs, marinades, or any dish that calls for bold and smoky chile powder!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 11.0 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2577 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
