Ever find yourself reaching for chili powder only to realize you’re out again? Same here. And if you’re anything like me, buying the good stuff can get pricey fast.
So I decided to try my hand at making my own.
It’s not the classic bright red kind I usually go for, but the flavor and aroma are amazing. Earthy, rich, and full of character. I used pasilla chilies, but honestly, you can use any kind you like. That’s the beauty of DIY spice mixes: you get to make them suit your family’s taste.
What You’ll Need:
- Whole dried chilies (I used pasilla, but you can experiment)
- A dehydrator (or an oven on low)
- A blender, spice grinder, or food processor
- Optional: gloves, if you’re working with spicy varieties
Step-by-Step Instructions
1. Prep Your Chilies
Start by slicing your chilies into eighths. Remove the tops, seeds, and any white membranes. That’s where a lot of the heat hides. If you like it spicy, leave a few seeds in. Totally up to you!
2. Dehydrate
Lay the chili pieces out on your dehydrator racks, leaving space between each piece for airflow.
I rotated my trays twice a day and flipped the chili pieces once a day to make sure everything dried evenly.
Let them go until they’re nice and brittle. For me, that took a few days, but it’ll depend on your chili size, type, and dehydrator.
GROWING TIP: Smaller chilies will dehydrate faster than large ones, so keep an eye on them!
3. Grind
Once fully dried, toss about 1 cup at a time into your blender or spice grinder. More than that, and they might jam up.
Grind them to your preferred texture. Mine came out a little rustic with a few seeds left in, and I’m totally fine with that. If you want a smoother powder, sift out any coarse bits.
That’s It!
You’ve got homemade chili powder, made just the way you like it. And trust me, it’s so satisfying to sprinkle it into a recipe knowing you made it yourself.
Have you ever made your own chili powder? What kind of chilies did you use? I’d love to hear how it turned out!
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