JD's Chile Paste
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"This chile paste is spicy but not to an extreme. It has a sweet, smokey flavor to it that is great for recipes calling for chile paste or mixing with Ranch dressing for a spicy dip. I use this in a recipe of mine for baked beans that gives it a nice little kick without being overbearing. There is not a large variety of fresh chile peppers available in my area so most of the peppers I used were bottled."
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Ingredients25 m servings 5 cals
Original recipe yields 50 servings
- Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot; bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.
- Transfer mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Editor's note:
- Blend in pot with an immersion stick blender if you have one.
Per Serving: 5 calories; 0.1 g fat; 0.8 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 122 mg sodium. Full nutrition