Chili Paste

食材

Enough boiling water to cover chilis

2 ounces dried chilies (A mix of ancho, mulato and quajillo)

2 tablespoons adobo sauce

1 tablespoon ground cumin

1 chipotle pepper in adobo sauce, seeds removed

2 teaspoons paprika

步驟

1) In a skillet (preferably cast iron), heat the chilies over medium-high heat for approximately 2 minutes per side until they become fragrant. Be careful not to let the chilies char.

3) Drain the chilies and discard the soaking water. Remove the stems and seeds, discarding them.

2) Place the toasted chilies in a bowl and pour enough boiling water Over them to cover. Allow the chilies to soak for 30 minutes, turning them halfway through the soaking time.

4) In a blender or food processor, combine the chilies with chipotle pepper, adobo sauce, cumin, paprika, and 1/2 cup of water. Blend the mixture until it forms a smooth paste, making sure to scrape down the sides of the blender as needed. Depending on the type of chilies used, you may need to add an additional tablespoon or two of water.

5) Transfer the chili paste to a bowl and store it tightly covered in the refrigerator for up to 5 days or freeze it for up to 6 months.

6) For a mild to medium chili paste, use a combination of dried Anaheim chilies and Ancho chilies. If you prefera very mild spice level, you can omit the chipotle pepper from the recipe.

筆記

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For a SPICY chili paste: Substitute 2-3 Arbols in your dried chili

mix.