Smoked Chili Powder and Chili Paste

(This is part 1 of a 2-part post- part 2 is here. You might also like this post about achiote paste)

Made from 16 kinds of peppers, herbs and spices, here’s a homemade smoked chili powder unlike anything you’ll find in the store..

Smoked Chili Powder

Smoked Chili Powder

I strongly recommend that you wear a pair of disposable gloves while doing this..

Gather a selection of dried chiles with different flavor profiles (hot, mild, fruity and smoky).  I’m using Pasilla, Petines, Arbol, New Mexico, Chilhuacle negro, Mulatto, and both Dorado and Morita Chipotles.

Using a pair of scissors, snip the tips off the peppers then split lengthwise.  Spread apart and remove the stem and seed clusters.

Arrange peppers on a baking tray lined with parchment paper and roast in a 350 degree oven until fragrant and crisp, about 15 minutes, or (even better) smoke the chiles outdoors over mesquite.  Allow the chiles to cool.

Meanwhile, lightly toast cumin, coriander, anatto and cinnamon in a dry skillet over medium heat.  Allow to cool.

Working in batches, process the chiles in a food processor with the toasted spices, dried onion, garlic, cilantro, Mexican oregano and sea salt.

Pour all into a bowl and stir to combine.  Store in an airtight container away from direct light up to 6 months.

To make a paste for use in soups, stews or bean dishes, add a tablespoon of white vinegar and 2 tablespoons of fresh orange juice (especially good with chicken or pork) to the chili powder and work into a thick paste.  Store in the refrigerator for up to 2 months..

Fresh Chili Paste

Fresh Chili Paste

This post is part of The Nourishing Gourmet’s Pennywise Platter

21 thoughts on “Smoked Chili Powder and Chili Paste

  1. Pingback: Frijoles Rojas, Chayote, Crema Fresca « Edible Aria

  2. Pingback: Pennywise Platter Thursday 8/20

  3. Pingback: Black Pepper and Rosemary Sweet Potato Crisps « Edible Aria

  4. As always this sounds delish. I’ve noticed you use annato several times now – just curious what they add to the recipe? Even though it’s a natural ingredient it is one on a list of things to avoid for small children with attention difficulties or behavioural problems since it can alter behaviour. I always try to buy white cheddar since the natural oranges ones use annato.

    • Indeed, annatto is known to produce an adverse intolerance reaction for some people, including children. On the other hand, it has been in traditional food use in Latin America and the Caribbean for many centuries.

      Not intolerant to annatto, I use the unadulterated seeds for their slightly sweet and peppery flavor and stunning color.

      You, of course, should continue being an awesome, vigilant mom 🙂

      Thanks, Annette!

  5. Maybe the effects are countered by afternoon naps and margaritas which my kids aren’t accustomed to. I’ll work on it though…

  6. Pingback: Tuesday Twister « Edible Aria

  7. Pingback: Butter Burger « Edible Aria

  8. Pingback: Cabrito Chili-Stuffed Poblano « Edible Aria

  9. Pingback: Chili Lime Delicata Fries, Avocado Mayonnaise « Edible Aria

  10. Pingback: Smoked Beef Brisket « Edible Aria

  11. Pingback: Mango Mole (Sauce) « Edible Aria

  12. Pingback: Pollo de Campo « Edible Aria

  13. Pingback: Roasted Corn Chowder with Scallops and Bacon « Edible Aria

  14. Pingback: Chili Cheese Grits « Edible Aria

  15. Pingback: Smoky Pork Tinga Tacos « Edible Aria

  16. Pingback: Roasted Chicken Posole Soup |

Leave a Reply