Red Chile Paste

4.8
(6)

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.

1
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Servings:
20
Yield:
4 cups

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.

Cook's Note

Chipotle Red Chili Paste: For a hotter and smokier flavor, add 2 or more dried chipotles.

Nutrition Facts (per serving)

13 Calories
0g Fat
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 13
% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 105mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 1g
Vitamin C 1mg 3%
Calcium 5mg 0%
Iron 0mg 2%
Potassium 91mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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