Grady Spears Red Chile Paste Recipes

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GRADY SPEARS RED CHILE PASTE



Grady Spears 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 Pasquale49

Categories     Marinades and Sauces

Time 30m

Yield 20

Number Of Ingredients 5

4 ea Ancho chiles dried
4 ea New Mexico chiles dried,or Mexican guajillos dried
3 cups Chicken Stock
1/2 ea White onion diced
3 cloves Garlic minced

Steps:

  • 1. Slit each chile with a sharp knife and remove the seeds and stem. 2. Place the peppers in a large saucepan and cover them with the chicken stock. 3. Add the onion and garlic. 4. Bring the stock to a boil over high heat, reduce heat, and allow to simmer for about 15 minutes, or until the peppers have absorbed some liquid and have become soft. 5. Pour the pepper mixture and cooking liquid into a blender. Blend on low speed, increasing to high speed as the puree combines.

Nutrition Facts : Calories 28 calories, Fat 0.870500000730383 g, Carbohydrate 3.04640000214854 g, Cholesterol 2.16000000182596 mg, Fiber 0.0625000005960464 g, Protein 1.8923500015338 g, SaturatedFat 0.232942500195377 g, ServingSize 1 1 Serving (76g), Sodium 103.197500087037 mg, Sugar 2.9839000015525 g, TransFat 0.0623825000511268 g

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