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Red Chile Paste


"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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45 m servings 13 cals
Original recipe yields 20 servings (4 cups)

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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.


  • 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; 0.4 g fat; 2.4 g carbohydrates; 0.6 g protein; < 1 mg cholesterol; 105 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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.

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 Pasqua...