Red Chile Paste

2
pasquale 2

"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

45 m servings 13 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 13 kcal
  • < 1%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's Note
  • Chipotle Red Chili Paste: For a hotter and smokier flavor, add 2 or more dried chipotles.

Reviews

2

This recipe sounds awesome. I have not tried it yet, but I can't wait to make it. I have been looking for sauces such as this and I'm hoping it turns out as good as it sounds

Made the chile sauce. Now I need to make enchilada's or something to try it out. Too hot right now to cook. The sauce taste good.