Red Chile Paste recipe
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Ingredients
- 4 dried ancho chiles 4 dried New Mexico chiles 3 cups chicken stock ½ white onion, diced 3 cloves garlic, minced
Nutrition Info
- 13.3 caloriescarbohydrate: 2.4 gcholesterol: 0.1 mgfat: 0.4 gfiber: 0.8 gprotein: 0.6 gsaturatedFat: 0.1 gservingSize: -sodium: 104.6 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Red Chile Paste
Directions
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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.
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.