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Homemade Ancho Chile Powder in a white bowl.

Homemade Ancho Chile Powder

Homemade Ancho Chile Powder is easy and inexpensive when you make it at home, and it's just one ingredient. Add it to salsas, salad dressings, and marinades for a smoky, spicy heat.
Course Pantry
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings (1 teaspoon each)
Calories 15kcal


  • 2 ounces dried Ancho Chiles (see note 1)


  • 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.


  1. 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.
  2. 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.
  3. Storage: Store Ancho Chile Powder in a cool, dark place for up to 6 months (or longer, but the potency decreases after 6 months).


Serving: 1tsp | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1252IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.3mg