| 1.60 oz | Chiles, sun-dried (e.g. ancho, guajillo, chipotle), stems, seeds and membranes removed | |
| 3 tbsp | Cumin seeds, whole | |
| 2 tbsp | Garlic Powder | |
| 4½ tsp | Oregano, dried | |
| 2 tsp | Coriander seeds | |
| 1 tsp | Paprika, ground, mild (spice) | |
| ⅛ tsp | Cloves, ground | |
| ⅛ tsp | Allspice, ground | |
| 3.27 oz | altogether (view nutrition facts) |
Preparation
- Serving size:0.07 oz (calculated)1 tsp (by recipe creator)
- Remove the stems from the dried chilies and scrape out the seeds and membranes. Discard the stems, seeds and membranes. Use about 2 to 3 times as much chilies in weight to account for the weight of the stems, seeds and membranes. For 48 servings, start with about 4 oz (113 g) of whole chilies. You may want to use gloves in this step, or thoroughly wash your hands after.
- Heat a dry pan over medium-high heat. and spread the chilies so they do not overlap.
- Roast until the chilies are fragrant, about 5 minutes, tossing them about halfway through. Be careful not to burn them, else they will taste bitter.
- Remove from the pan and let cool completely.
- Also toast the remaining spices until fragrant, about half a minute.
- Blend the chilies in a spice grinder or food processor.
- Add the remaining spices and continue to blend until you get a powder.
- Store in an airtight container. For best flavor, use within a few weeks.
- Calorie count7 kcal
- % of calories by macros
Fat 28.6 % 2 kcal 0.2 g Net Carbs 42.9 % 3 kcal 0.8 g Dietary Fiber 14.3 % 1 kcal 0.4 g Protein 14.3 % 1 kcal 0.3 g - Approx. WW SmartPoints™0.2
- Cholesterol 0 mg
- Sodium 1.8 mg
- Fat 0.2 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Carbohydrates 1.2 g
- Dietary Fiber 0.4 g
- Total Sugars 0.4 g
- Added Sugar ?
- Sugar alcohols ?
- Protein 0.3 g
- Calcium 6.3 mg
- Iron 0.4 mg
- Magnesium 3.1 mg
- Potassium 32.1 mg
- Zinc 0 mg
- Vitamin A (Retinol Equivalents) 13.9 mcg
- Vitamin B12 0 mcg
- Vitamin C 0.3 mg
- Folate 0.9 mcg
- Folic Acid 0 mcg