Later On

A blog written for those whose interests more or less match mine.

Chili garlic paste

with 8 comments

I found I had a large bag of dried red New Mexican peppers—a pretty mild pepper, like a dried ancho, which I might have used had I not discovered the New Mexican. I recalled this recipe, and I pretty much followed it:

10-12 ancho chiles or red New Mexican dried chiles
6-8 dried chipotles
2 Tbsp olive oil
1 tsp salt
2-3 garlic cloves
soak water as needed (I used about 3 Tbsp, adding 1 Tbsp at a time)

Put in processor (my little 3.5 c KitchenAid was perfect) and process until smooth and then some more.

Extremely tasty—warmth, but no bite and no need for a drink of water.

Obviously you can dress this up—e.g., adding Parmesan cheese and/or pine nuts, using lemon juice (and the zest from the lemon) instead of the soaking water, adding ground black pepper, adding 1/2 tsp sugar, adding fresh figs, and so on.

Written by LeisureGuy

30 April 2014 at 5:41 pm

Posted in Food, Recipes

8 Responses

Subscribe to comments with RSS.

  1. Toast & soak the NM chiles then run through a sieve to strain out the skin, which doesn’t really break down. Also, an Ancho by definition is dried as it starts its life as a Poblano chile.


    1 May 2014 at 8:44 am

  2. Yeah, I noticed the fine bits of tough skin. So: toast first (in oven?), then soak and rub through sieve. I’ll give that a go on the next batch, which will be soon.

    Good point on Ancho peppers being dried. Chipotles are also smoked, and I use dried ones, but chipotles in adobo are often used (e.g., in my homemade pepper sauce), and those are not in a dried form. But I don’t know of any soaked Anchos for sale.


    1 May 2014 at 9:02 am

  3. I stem and seed my anchos, and then take the pieces and put them in a hot cast iron skillet (or comal) for just a second or so– pull them when you can smell them.

    I’ve never seen soaked Anchos for sale. I think I’ve seen Ancho paste at the markets in Mexico before.


    10 May 2014 at 7:10 pm

  4. BTW, I didn’t sieve the second batch, but I did use the blender instead of the food processor, which much ameliorated the problem.

    Sam, at what point do you soak the ancho peppers? After toasting them?


    10 May 2014 at 8:00 pm

  5. Yeah, toast them, then cover with hot water. I usually put a plate on top of the bowl to make sure they stay submerged. Let it sit about 30-40 minutes, until soft. You can use the soaking water for a little extra flavor.

    Don’t forget to wipe the chiles down with a wet towel before using to remove dust and detritus.


    11 May 2014 at 6:41 am

  6. Many thanks for the pointers.


    11 May 2014 at 6:46 am

  7. No problem! Glad to share the knowledge I’ve picked up from years living and cooking in the southwest. BTW, in local parlance, “chili” refers to the dish with meat and peppers, and “chile” is peppers.


    11 May 2014 at 6:49 am

  8. Aha! Thanks for explaining that. I had seen the two spellings but never grasped the significance.


    11 May 2014 at 6:52 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.