Grady Spears Red Chile Paste

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Grady Spears Red Chile Paste"

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"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

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4 ea Ancho chiles; dried
4 ea New Mexico chiles; dried,or Mexican guajillos dried
3 cups Chicken Stock
1/2 ea White onion; diced
3 cloves Garlic; minced

Original recipe makes 20

Servings  

Preparation

1. Slit each chile with a sharp knife and remove the seeds and stem.

2. Place the peppers in a large saucepan and cover them with the chicken stock.

3. Add the onion and garlic.

4. Bring the stock to a boil over high heat, reduce heat, and allow to simmer for about 15 minutes, or until the peppers have absorbed some liquid and have become soft.

5. Pour the pepper mixture and cooking liquid into a blender. Blend on low speed, increasing to high speed as the puree combines.

Notes

VARIATION Chipotle Red Chili Paste: For a hotter and smokier flavor, add 2 or more dried chipotles.

Credits

Added on Award Medal
Calories Per Serving: 28 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
Pasquale49 4 years ago
VARIATION Chipotle Red Chili Paste: For a hotter and smokier flavor, add 2 or more dried chipotles. [I posted this recipe.]
Pasquale49 4 years ago
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