Chile Powder Recipe

Staff Writer
Chile Powder Recipe


Try using this recipe instead of canned chipotles in adobo and in this fantastic seafood twist on Classic Guacamole

Deliver Ingredients


  • 1 ounce dried árbol (30-40)
  • Cascabel (about 5), or chipotle mora (8-10), purplish-red color, chiles, wiped clean and stemmed


Heat comal, griddle, or heavy skillet over low heat for árbol chiles and medium-low heat for cascabel and chipotle chiles.

For the arbol chiles, toast them, turning them over and pressing them down frequently with tongs, until they’re browned all over with some blackened spots, about 8 minutes.

For the cascael chiles, break each into about 3 pieces for easier toasting, then shake out and reserve the seeds. Toast the pieces, turning them over and pressing them down frequently with tongs, until they turn a lighter, slightly mottled red, about 1 minute. Remove the pieces. Toast the seeds in the skillet, shaking and tossing, until they’re lightly browned and fragrant, 20-30 seconds.

For the chipotle mora chiles, toast them, turning them over frequently, until dark, blackish blisters appear in spots (some will even puff up), 3-5 minutes.

Grind or blend the chiles (and the toasted seeds, if you’re using cascabel chiles) to a powder in a spice grinder or blender jar.

Store in an airtight container in a cool, dark place (not in the refrigerator) for up to 3 months.

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.