Remove stems and seeds from all dried chilies. Toast them lightly in a dry skillet over medium heat. Move them often to prevent burning.

After toasting, remove chilies from heat. Let them cool completely. Cooling preserves flavor and prevents moisture from forming in the spice powder.

Place cooled chilies in a spice grinder. Grind into a fine powder. Sift if desired to remove larger pieces for smooth texture.

In a bowl, combine chili powder with smoked paprika, garlic powder, onion powder, cumin, oregano and salt. Mix thoroughly until evenly blended.

Transfer the chili powder into an airtight jar. Store in a cool, dark place. Use within 6 months for best flavor and potency.