TITLE: ANCHO CHILE POWDER
CATEGORY: SOUPS, SAUCES, AND SPICES                                                               

• TOAST AN ANCHO CHILE IN A IRON SKILLET ON ALL SIDES UNTIL THE CHILE IS PUFFED AND THE AROMA IS RELEASED, ABOUT 1 MINUTE.
• DO NOT BURN. REMOVE THE STEM, SEEDS AND RIBS AND GRIND TO A FINE POWDER.
• STORE EXTRA POWDER IN AIRTIGHT CONTAINER FOR UP TO SIX MONTHS.