For a smokier flavor, lightly toast the dried chiles in a dry skillet over medium heat for a few minutes before rehydrating them. Adjust the amount of garlic to suit your taste preferences. You can also add other spices like cumin or oregano for a more complex flavor. This chile paste can be stored in an airtight container in the refrigerator for up to a week, or frozen for longer storage.
Red Chile Paste
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING20 People
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VIEWS18
Unleash the vibrant flavors of the Southwest with this luscious Red Chile Paste. The combination of New Mexican and ancho chiles creates a deep, complex flavor profile, perfect for adding a fiery kick to your favorite dishes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol0 mg
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Fiber1 g
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Protein1 g
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Saturated Fat0 g
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Sodium105 mg
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Sugar0 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Chiles: With a sharp knife, make a slit in each ancho and New Mexico chile. Remove and discard the seeds and stems. (5 minutes)
02
StepSimmer the Ingredients: In a large saucepan, combine the prepared chiles, chicken stock, diced onion, and minced garlic. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer gently until the chiles are softened and pliable. (15 minutes)
03
StepPuree the Paste: Carefully transfer the chile mixture to a high-powered blender, filling the pitcher no more than halfway. Secure the lid tightly and cover with a folded kitchen towel to prevent splattering. Start with a few short pulses, then blend continuously until the paste is completely smooth. Repeat with any remaining mixture. Alternatively, use an immersion blender directly in the saucepan to puree the paste to your desired consistency. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Justyn Cole
Jun 25, 2025I used this paste as a base for my enchilada sauce and it was amazing! So much better than store-bought.
Conrad Lang
Jun 17, 2025Be careful when blending hot liquids! The towel trick saved me from a kitchen disaster.
Esther Leannon
May 14, 2025The flavor is fantastic! I added a pinch of smoked paprika for an extra layer of depth.