Citric Acid Free Chili Powder Blend
Most store-bought chili powder blends sneak in anti-caking agents or flavor enhancers that can contain hidden citric acid, making them a frustrating off-limits item for anyone managing a sensitivity. This homemade blend solves that problem entirely by combining only pure, whole spices you can verify yourself. Ancho chile powder brings a deep, earthy backbone, while smoked and sweet paprika layer in warmth and color that makes everything it touches look and taste incredible. Cumin, coriander, and oregano round out the complexity, and a touch of cayenne keeps things lively without going overboard. The whole process is just measuring and stirring — no cooking required — and the result stores beautifully for up to six months in an airtight jar. Once you have a batch on hand, you'll find yourself reaching for it constantly, from weeknight tacos to slow-cooked beans to roasted vegetables.
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Learn more →Ingredients
12 servings
- 3 tbsp ancho chile powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp ground coriander
- ¼ tsp fine salt
Instructions
- 1
Add the ancho chile powder, ground cumin, smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, cayenne pepper, ground coriander, and fine salt to a small bowl.
- 2
Whisk or stir until the spices are evenly combined and no streaks of individual spices remain.
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