Open the chile peppers by pulling them apart with your hands or cutting with a knife (wearing gloves is recommended). Carefully pull out and discard the stem. Shake or scrape out all seeds. Repeat with remaining chilies.
Tear cleaned chile pieces into 1” or 2” pieces. Place in an electric grinder or small food processor and process in batches until finely ground. Store covered in an airtight container.
Ancho chiles: Ancho chiles ripened, dried poblano peppers. At the store, fresh poblanos are green because they are harvested before they are ripened. If left to ripen, they turn red. Ripened, red poblanos are then dried to make ancho chiles. They have a smoky flavor that is common in Mexican and Southwestern cooking. Their flavor is mild (1,000 - 2,000 Scoville heat units). Their skins are wrinkly and look a little bit like giant raisins with a stem.
Yield: One (2-ounce) package dried chiles will contain 2 to 4 dried chiles, depending on their size, and will yield about 1/4 cup ancho chile powder.
Storage: Store Ancho Chile Powder in a cool, dark place for up to 6 months (or longer, but the potency decreases after 6 months).