Red Chile Paste

Red Chile Paste

by Ramon Sullivan 1 year ago
4.8 (4)
15 minutes
13.3 kcal
2.4 g carbs
Description

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.

Ingredients
  • 4 dried ancho chiles
  • 4 dried New Mexico chiles
  • 3 cups chicken stock
  • ½ white onion, diced
  • 3 cloves garlic, minced
Directions
  1. 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. 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.
Nutrition Facts
serving: 4 cups
calories: 13.3 kcal
carbohydrates: 2.4 g
protein: 0.6 g
saturated fat: 0.1 g
cholesterol: 0.1 mg
sodium: 104.6 mg
fiber: 0.8 g
sugar: 0.2 g