Skip to main content
Epicurious
Bon Appétit

Red Chili Powder

By Stephan Pyles

4.0

(5)

Recipe information

  • Yield

    Makes 1/2 cup

Ingredients

6 dried ancho or pasilla chilies*
6 dried guajillo or pasilla chilies*

Preparation

  1. Step 1

    Preheat oven to 350°F. Using small sharp knife, cut stems off chilies and discard. Cut chilies open along 1 long side. Discard seeds. Place chilies on baking sheet. Roast until chilies are firm and fragrant, about 5 minutes. Cool. Break chilies into small pieces. Working in batches, finely grind chilies in spice grinder, blender or coffee grinder. (Can be prepared 2 weeks ahead. Store airtight at room temperature.)

  2. Step 2

    *Sold at Latin American markets, specialty foods stores and some supermarkets.

TagsCondimentGuajillo ChileChileVegetablePasilla ChileAncho ChileDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerQuickRoastBlenderBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.