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 SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME
—Virginia Lanphier, Omaha, Nebraska
Provided by Taste of Home
Total Time 02 hours 15 minutes
Prep Time 02 hours 00 minutes
Cook Time 15 minutes
Yield about 6 pints.
Number Of Ingredients 10
Steps:
- In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 93 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1196mg sodium, CarbohydrateContent 22g carbohydrate (17g sugars, FiberContent 3g fiber), ProteinContent 2g protein.
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Total Time 4 hours 35 minutes
Category Side Dish, Sauces and Condiments, Sauces
Calories 30.5 calories per serving
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