Red Chile Paste

Name: Red Chile Paste recipe
Prep time: 30 min
Cook time: 15 min
Yield: 4 cups
Cuisine: Global
Ingredients: 4 dried ancho chiles; 4 dried New Mexico chiles; 3 cups chicken stock; ½ white onion, diced; 3 cloves garlic, minced

by Ramon Sullivan 1 year ago

4.8 (4)

15 minutes

13.3 kcal

2.4 g carbs

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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. 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.

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