Product Details: Use this mild chile powder in a variety of dishes, especially Indian, Mexican, and Tex-Mex foods. Add flavor and color to meat rubs, tacos, stews, barbecue sauces, tomato dishes, and meatballs. Sprinkle onto baked fish, grilled chicken, and cottage cheese.
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Ingredients: chili pepper, spices, salt, garlic, <100 ppm silicon dioxide & ethoxyquin. Packaged in a facility that also handles wheat, milk, soy, egg, peanuts, and tree nuts.
Nutrition Facts: Click here for data per 1 Tbls. (7.5g) serving. Click here for data per 100 grams.
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Country of Origin: USA
Heat Level: 2/10 (Mild)
Volume: 1 cup ≈ 0.32 pounds / 1 pound ≈ approx. 3.17 cups
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight container out of direct light
We use this to make our: Firehouse Taco Seasoning, Firehouse Taco Dip Mix, Create-Your-Own Salsa Mixes.
Recipe: Baby Back Ribs
Tender ribs have never been so easy and you don't even need a grill or smoker. The homemade sauce is smoky and a little sweet.
1 rack pork baby back ribs - cut into 4 sections
1 cup ketchup
3 Tbls. dark brown sugar
1/4 cup water
2 Tbls. mild chili powder
2 Tbls. apple cider vinegar powder
1 Tbls. Worcestershire sauce powder
1/2 tsp. hickory smoke powder or mesquite smoke powder
1/2 tsp. salt
~ Place ribs in a large pot and fill pot with enough water to cover ribs. Bring water to a boil, reduce heat, cover, and simmer for 1 hour, or until ribs are fork tender.
~ While the ribs are boiling, whisk together remaining ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat to low and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
~ Place boiled ribs, meat side down, on a broiler pan and brush on half the sauce mixture. Broil for 6-7 minutes, until sauce is bubbling but not burning.
~ Turn ribs over, brush with remaining sauce, and broil for 6-7 minutes, or until edges are slightly charred.