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Ancho Chile Paste

Diet.Chef's picture
  Ancho chiles 3 (dried)
  Water 6 Cup (96 tbs)
  Lime juice 2 Tablespoon
  Olive oil 1 Tablespoon

Wash chiles, and place in a large saucepan; add 6 cups water.
Place a bowl or plate over chiles to keep them submerged.
Cover and bring To a boil.
Remove from heat, and let chiles stand, covered, 2 hours or until chiles are softened.
Drain chiles.
Remove and discard stems and seeds.
Place chiles in container of an electric blender or food processor,- top with cover, and process until smooth, scraping sides of container occasionally with a spatula.
Add lime juice and olive oil; process until mixture is combined.
Store in refrigerator or freezer.
Use Ancho Chile Paste as a flavoring in Southwestern dishes, stews, or chili.

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