Ancho-Guajillo Chili Paste Recipe
This is an all-purpose chili paste recipe made with ancho and guajillo chili peppers. Use it to flavor soups and stews, pasta sauces, slow cooker recipes and so much more. I have this in the refrigerator all the time as a quick go-to for massive flavor.
Servings: 4 people
Calories: 81kcal
Ingredients
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
Instructions
Cooking Directions
- 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.
- 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.
- Heat a small pan to medium heat and add 1 tablespoon olive oil. Add onion and cook about 4-5 minutes to soften.
- Add garlic and cook 1 more minute, stirring a bit. Remove from heat and add to the food processor.
- 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.
- Transfer to a container and top with a layer of olive oil.
- Cover and refrigerate. Should last a couple of weeks. You can also freeze it for months.
Notes
Makes about 2 cups.
Nutrition
Calories: 81kcal | Carbohydrates: 4g | Fat: 7g | Sodium: 3mg | Potassium: 81mg | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.2mg