Chili Paste Recipes

RED CHILE PASTE

Steps:

• 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.

HOT CHILLI PASTE

Steps:

• If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual.
• Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies).
• Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.

CHILI PASTE

Steps:

• Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
• Add more spices if desired.
• Let stand at least 30 minutes before using (it should thicken).

CHILI PASTE

Steps:

• In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.