Small bowl (microwavable safe)
Ancho Chili Powder
Scant ½ cup
Garlic - Peeled
8 cloves
Cutting board & knives
Ground Cinnamon, preferably Mexican Canela
½ tsp.
Ground Black Pepper
¼ tsp.
Measuring cup
Ground Cumin
1/8 tsp.
Dried Oregano
1 tsp.
Measuring spoons
Apple Cider Vinegar
3 Tbsp.
Mixing spoon
Salt
To taste
Strainer
Blender or food processor
Scoop the powdered ancho chili into a blender or small food processor. Bring 1 ¼ cups water to a boil, pour over the chili, loosely cover the blender or secure top of the processor and pulse to blend thoroughly. In a small microwave-safe bowl, collect the garlic, cover with water and microwave at 100% for 1 minute. Drain and add to the blender or processor, along with the spices, oregano, vinegar and 1 ½ teaspoons salt. Process until smooth.
Large pot
Recipe Note: If you’re unable to find Ancho chili powder you can substitute regular chili powder and crushed red pepper flakes.
Page 5
December 2020
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