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Ancho-Guajillo Chili Paste Recipe

4 servings

porcije

10 minutes

aktivno vrijeme

35 minutes

ukupno vrijeme

Sastojci

8-10 dried ancho peppers (average sized, ~4-5 ounces total)

6-8 dried guajillo peppers (average sized, ~1-2 ounces total)

2 tablespoons olive oil

1 small yellow onion (chopped)

3-4 cloves garlic (chopped)

Salt to taste

Upute

Cooking Directions

Soak

Add ancho and guajillo peppers to a large bowl and pour boiling water over them. Cover and let sit for about 20 minutes to soften.

Stem

Remove from the water (reserve the soaking water) and cut off the stems. Slice open and remove the seeds. Drop them into a food processor.

Onion

Heat a small pan to medium heat and add 1 tablespoon olive oil. Add onion and cook about 4-5 minutes to soften.

Garlic

Add garlic and cook 1 more minute, stirring a bit. Remove from heat and add to the food processor.

Salt

Add a pinch of salt or so and process to form a thick paste. If it is too thick, add a tablespoon or 2 of the reserved soaking water and process to your preferred consistency. Discard the remaining soaking water or freeze for another use.

Oil

Transfer to a container and top with a layer of olive oil.

Refrigerate

Cover and refrigerate. Should last a couple of weeks. You can also freeze it for months.

Prehrana

Veličina porcije

-

Kalorije

81 kcal

Ukupno masti

7 g

Zasićene masti

-

Nezasićene masti

-

Trans masti

-

Kolesterol

-

Natrij

3 mg

Ukupni ugljikohidrati

4 g

Dijetalna vlakna

-

Ukupni šećeri

1 g

Proteini

-

4 servings

porcije

10 minutes

aktivno vrijeme

35 minutes

ukupno vrijeme
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