Step 1

Start by wiping off any dusty crevasses on the dried chilis, then de-stem and de-seed them.  I find it easiest to cut off the tops, make a slit lengthwise, and then pull out the veins and seeds.  Be sure to use caution when handling hot chilis.

Step 2

Roast the chili pieces in a 350F oven for a couple minutes or until warm and fragrant.  You can alternatively flash roast them on a hot dry skillet.

Step 3

Grind the roasted chili pieces in a blender or food processor.  You can optionally use a spice grinder for a finer powder.

Step 4

This batch will make 1/2 cup of pure chili powder that will fit into a 4 oz. spice jar.  Store in the pantry (away from the heat of the stove) where it will keep for weeks at a time.