How to make roasted chili powder
Roasted chili powder has so many uses and variations that it would be foolish to try and write a definitive recipe. The type of chili that is used, the spice level, how many seeds are left in the powder, the level of roasted flavor desired, the method of roasting…all these variables can be adjusted depending on the desired application of the chili powder. Treat this recipe as a general guide that can be adjusted to suit your needs.
In this recipe I will be using dried Chile de Arbol because they have neutral flavor and good heat. If the recipe you are using calls for another type of chili, these same guidelines can be used in most cases with minor adjustments to the roasting time.
Making the roasted chili powder
First, roast the chilies. You can do this in one of two ways; in a pan on the stove, or in the oven. Roasting them in a pan (or wok) will impart a different character to the finished powder as the chilies will have more variance is the way they are toasted. Some parts of the chili may be a bit more charred where they came in direct contact with the pan. Roasting the chilies in the oven will yield a more even roast and is a bit simpler because you don’t have to stir the chilies constantly as they cook. Both are great methods and choosing one is a matter of preference. In this recipe we will use the oven method.
Lay out the chilies on a baking sheet in a single layer and place them into a preheated 375 Fahrenheit oven. Allow to roast for approximately 6- 10 minutes or until the chilies start to get aromatic and darken in color. Remove from oven and allow to cool.
Next, remove the stems and seeds from the roasted chilies. I find this a little easier to do after they have roasted because the seeds fall out of the chilies more readily. Break off the stem and then shake the seeds out of the chili. It sometimes helps to break the chilies in half in order to get most of the seeds out. You could also leave some seeds in if you want a touch more spiciness.
Finally, grind the chilies. This can be done using a spice grinder or a granite mortar and pestle, both work well. The fineness of the grind really depends on personal preference. I usually go for a medium-fine grind, but I will sometimes go for a coarser, “flakey” chili powder. Both have their applications. Finer grinds tend to dissolve more readily into food and provide a bit more heat. Coarser grinds tend to be a bit more mellow and contribute a bit more texture.
After you have ground your chilies, store the powder in an air-tight container for up to a week. Any longer than a week and the chili powder will begin to lose some flavor and aroma.
Used in:
Roasted Chili Powder
Ingredients
- 1/2 cup whole dried chile de arbol
Instructions
- Spread chilies onto a baking sheet and roast in a 375 Fahrenheit oven until chilies become aromatic and darken in color, about 6-10 minutes. Allow chilies to cool.
- Remove stems and seeds after chilies have cooled.
- Grind chilies using a mortar and pestle or spice grinder to desired consistency.
- Store chili powder in an air-tight container for up to a week.
