Ancho-Guajillo Chili Paste Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

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

• Calories: 81 kcal
• Total Fat: 7 g
• Sodium: 3 mg
• Total Carbohydrate: 4 g
• Total Sugars: 1 g