Chili Pate Recipes

RED CHILE PASTE

Red Chile Paste image

The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor. You can vary the dried chiles if you want to make different kinds of chili pastes.

Provided by pasquale

Categories Side Dish Sauces and Condiments Recipes

Time 45m

Yield 20

Number Of Ingredients 5

Ingredients

4 dried ancho chiles
4 dried New Mexico chiles
3 cups chicken stock
½ white onion, diced
3 cloves garlic, minced

Steps:

Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.4 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 104.6 mg, Sugar 0.2 g

CHILI PASTE

Chili Paste image

This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!

Provided by Lacy S.

Categories Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
1/2 green chili pepper (or more)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon

Steps:

Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
Add more spices if desired.
Let stand at least 30 minutes before using (it should thicken).

Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1

CHILI PATE

Chili Pate image

Provided by Barbara Kafka

Categories appetizer

Time 12h25m

Yield 1 8-by-4-inch loaf; makes 28 slices or 112 canapes

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
2 1/4 teaspoons cumin
1/2 teaspoon red pepper flakes
1 1/2 pounds very lean ground round of beef
1/4 pound kidney fat, coarsely chopped
3 large cloves garlic, peeled and crushed
1 small onion, coarsely chopped
2 teaspoons kosher salt
Freshly ground black pepper to taste
1/2 cup loosely packed coriander (cilantro) leaves
1 35-ounce can plum tomatoes, squeezed and drained thoroughly
1 cup canned red beans, drained and rinsed, or home-prepared beans

Steps:

Stir oil, cumin and red pepper together in a 1-cup glass measure. Cook at 100 percent power in a high-power oven (see Micro Tip) for 1 minute 30 seconds. Remove from oven and set aside.
Place ground round, fat, garlic, onion, salt, pepper and reserved oil-spice mixture in a food processor. Process until onion is finely chopped. Add coriander and tomatoes and process until coriander is coarsely chopped. Scrape mixture into a bowl and stir in beans.
Place mixture in a loaf pan, 9 by 5 by 3 inches. Cover with microwave plastic wrap. Cook for 12 minutes. Pierce plastic to release steam.
Remove from oven and uncover. Cover with a towel for 10 minutes. Uncover and let stand until cool. Wrap pan tightly with foil or plastic wrap and place weight on the pate. Refrigerate for 8 to 12 hours. Uncover and unmold onto a plate. Cut into 1/4-inch slices.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams

CHILI PASTE

Chili Paste image

Provided by Ming Tsai

Categories condiment

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 shallots, peeled
1 tablespoon coarse ground black pepper
2 Serrano chiles
3 Thai bird chiles
6 cloves garlic
2 stalks lemon grass, chopped, white part only
2 tablespoons minced ginger
1 tablespoon sugar
1 tablespoon kosher salt
2 limes, juiced
1 tablespoon Worcestershire sauce
Canola oil

Steps:

In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.

THAI CHILI PASTE

Thai Chili Paste image

This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum.

Provided by Rhiannon and Matt

Categories Curries

Time 15m

Yield 1 batch

Number Of Ingredients 10

Ingredients

1 cup water
6 whole dried hot chili peppers
1 inch cube fresh ginger, finely chopped
2 sticks fresh lemongrass, finely sliced
125 g shallots (1/2lb) or 125 g onions, peeled & roughly chopped (1/2lb)
10 large garlic cloves, peeled & roughly chopped
1 teaspoon shrimp paste or 1 teaspoon anchovy paste
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric

Steps:

Put water in a bowl.
Crumble the dried chilis into it and let soak for 30 minutes.
Then put them and the water into a blender, and add the other ingredients.
Blend until smooth.

Nutrition Facts : Calories 287.3, Fat 2.8, SaturatedFat 0.3, Sodium 54.1, Carbohydrate 64, Fiber 7.7, Sugar 14.3, Protein 12.3

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