Red Chile Paste
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Recipe Summary 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.Ingredients | Pomegranate Paste Png4 dried ancho chiles4 dried New Mexico chiles3 cups chicken stock½ white onion, diced3 cloves garlic, mincedDirectionsMake 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.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.Chipotle Red Chili Paste: For a hotter and smokier flavor, add 2 or more dried chipotles.Info | Pomegranate Paste Pngprep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
20
Yield:
4 cups
TAG : Red Chile PasteSide Dish, Sauces and Condiments Recipes,
