Ancho-Guajillo Chili Paste Recipe
4 servings
servings10 minutes
active time35 minutes
total timeIngredients
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
Directions
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.
Nutrition
Serving Size
-
Calories
81 kcal
Total Fat
7 g
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
3 mg
Total Carbohydrate
4 g
Dietary Fiber
-
Total Sugars
1 g
Protein
-
4 servings
servings10 minutes
active time35 minutes
total time