Red Chile Paste recipe

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Ingredients

4 dried ancho chiles
4 dried New Mexico chiles
3 cups chicken stock
½ white onion, diced
3 cloves garlic, minced

Nutrition Info

13.3 calories
carbohydrate: 2.4 g
cholesterol: 0.1 mg
fat: 0.4 g
fiber: 0.8 g
protein: 0.6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 104.6 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.

  2. Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

Recipe Yield

4 cups

Recipe Note

The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor. You can vary the dried chiles if you want to make different kinds of chili pastes.

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