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Ancho Paste

Web20.Chickens's picture
  Ancho chiles 6 Large
  Red wine vinegar 1 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), chopped
  Salt To Taste

1. Heat an ungreased cast-iron skillet over medium-low heat. Add the chiles and toast them for a few seconds, turning them with tongs so they do not burn. The instant they become pliable and smell fragrant, remove them from the skillet.
2. Cut the chiles open and remove the seeds and veins. Tear the chiles into large pieces, transfer them to a bowl, and add just enough hot water to cover. Soak until very soft, 30 minutes; don't soak longer or they will lose their aroma.
3. Drain the softened chiles and pat dry. Transfer them to a blender or small food processor and add the vinegar, 1/3 cup fresh water, the cinnamon, cloves, oregano, and garlic. Blend until smooth, and season with 1/2 teaspoon salt. Transfer the mixture to a glass jar and keep for 1 week in the refrigerator. Or place small mounds of the puree on a sheet of plastic wrap, top with another piece of plastic wrap, and freeze until solid. When the pats of chile paste are frozen, transfer them to a plastic bag.

Recipe Summary

Difficulty Level: 
Preparation Time: 
40 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 80 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.4%

Saturated Fat 0.24 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 109.5 mg4.6%

Total Carbohydrates 15 g4.9%

Dietary Fiber 6.1 g24.5%

Sugars 0.1 g

Protein 3 g6.5%

Vitamin A 104.7% Vitamin C 2.9%

Calcium 3.4% Iron 17%

*Based on a 2000 Calorie diet


Ancho Paste Recipe