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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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

13.3 calories; 0.6 g protein; 2.4 g carbohydrates; 0.1 mg cholesterol; 104.6 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2010
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 Read More
(4)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2010
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 Read More
(4)
Rating: 4 stars
08/13/2013
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. Read More
(1)
Rating: 5 stars
03/26/2019
It was delicious! Much more like real New Mexico red than the tomato-based salsa we get here in Colorado. This is the real thing. Read More
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Rating: 5 stars
02/19/2016
Very very good. It came out the consistency of a sauce not a paste. No reason to buy store-bought versions trust me. I added 2 dried chipotle peppers as written in the notes. Thank you Pasquale for the recipe. Read More