RED CHILE PASTE RECIPE | ALLRECIPES
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.
Provided by pasquale
Categories Side Dish Sauces and Condiments
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 13.3 calories, CarbohydrateContent 2.4 g, CholesterolContent 0.1 mg, FatContent 0.4 g, FiberContent 0.8 g, ProteinContent 0.6 g, SaturatedFatContent 0.1 g, SodiumContent 104.6 mg, SugarContent 0.2 g
CHILI PASTE RECIPE - FOOD.COM
This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 46.7, FatContent 2.4, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 320.9, CarbohydrateContent 7.1, FiberContent 2.4, SugarContent 0.7, ProteinContent 1
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