Best 2 Ancho Chili Pepper Powder Recipes
In the realm of culinary delights, few ingredients possess the captivating allure and distinctive flavor profile of ancho chili pepper powder. This vibrant powder, crafted from dried poblano peppers, boasts a rich, earthy aroma and a subtly sweet, smoky flavor with a moderate level of heat. Its versatility extends beyond traditional Mexican cuisine, making it a prized ingredient in a diverse range of dishes, from savory stews and vibrant sauces to tantalizing marinades and fiery rubs. Embark on a culinary journey with us as we delve into a collection of delectable recipes that showcase the enchanting qualities of ancho chili pepper powder, transforming ordinary meals into extraordinary culinary experiences.
Here are our top 2 tried and tested recipes!
ANCHO CHILI POWDER
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.
ANCHO CHILI PEPPER POWDER
I don't like paying the price of the powder in the stores, if I can even find it. Plus, if I am in a hurry I don't like to have to make a side of the sauce to use. The powder is nice to have on hand to make quick work. The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled...
Provided by Nancy Delonge
Categories Roasts
Time 35m
Number Of Ingredients 2
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!
Tips:
- Choose ripe ancho chiles: Look for chiles that are deep red in color and have a wrinkled, leathery texture. Avoid chiles that are green or have blemishes.
- Remove the stems and seeds: Cut the chiles in half lengthwise and use a spoon to scrape out the seeds and stem. Be careful not to touch your eyes or nose while handling the chiles, as the oils can cause irritation.
- Toast the chiles: Toasting the chiles will enhance their flavor and make them easier to grind. Place the chiles in a single layer on a baking sheet and toast in a preheated oven at 350°F for 5-7 minutes, or until they are fragrant and slightly darkened.
- Grind the chiles: Once the chiles are toasted, grind them in a spice grinder or blender until they are a fine powder. You can also use a mortar and pestle to grind the chiles, but this will take longer.
- Store the chili powder: Store the chili powder in an airtight container in a cool, dark place. It will keep for up to 6 months.
Conclusion:
Ancho chili pepper powder is a versatile spice that can be used to add flavor to a variety of dishes. It is commonly used in Mexican, Tex-Mex, and Southwestern cuisine, but it can also be used in Asian and Indian dishes. Ancho chili pepper powder has a slightly sweet and smoky flavor, with a moderate amount of heat. It is a good choice for those who want to add a little bit of spice to their dishes without overpowering the other flavors.
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