Jds Chile Paste Recipes

JD'S CHILE PASTE

JD's Chile Paste image

This chile paste is spicy but not to an extreme. It has a sweet, smokey flavor to it that is great for recipes calling for chile paste or mixing with Ranch dressing for a spicy dip. I use this in a recipe of mine for baked beans that gives it a nice little kick without being overbearing. There is not a large variety of fresh chile peppers available in my area so most of the peppers I used were bottled.

Provided by Aerobiter

Categories Side Dish Sauces and Condiments Sauces

Time 25m

Yield 50

Number Of Ingredients 8

Ingredients

1 ½ cups chicken broth
¼ white onion, diced
3 cloves garlic, minced
1 (7 ounce) can chipotle peppers in adobo sauce, excess sauce discarded
6 ounces roasted red jalapeno peppers
4 ounces pepperoncini peppers, stemmed and seeded
4 dried Chinese hot peppers, stemmed and seeded
2 long hot chile peppers, stemmed and seeded

Steps:

Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot; bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.
Transfer mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 4.6 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 121.8 mg, Sugar 0.2 g

JD'S CHILE PASTE

JD's Chile Paste image

This chile paste is spicy but not to an extreme. It has a sweet, smokey flavor to it that is great for recipes calling for chile paste or mixing with Ranch dressing for a spicy dip. I use this in a recipe of mine for baked beans that gives it a nice little kick without being overbearing. There is not a large variety of fresh chile peppers available in my area so most of the peppers I used were bottled.

Provided by Aerobiter

Categories Sauces

Time 25m

Yield 50

Number Of Ingredients 8

Ingredients

1 ½ cups chicken broth
¼ white onion, diced
3 cloves garlic, minced
1 (7 ounce) can chipotle peppers in adobo sauce, excess sauce discarded
6 ounces roasted red jalapeno peppers
4 ounces pepperoncini peppers, stemmed and seeded
4 dried Chinese hot peppers, stemmed and seeded
2 long hot chile peppers, stemmed and seeded

Steps:

Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot; bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.
Transfer mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 4.6 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 121.8 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

HOT CHILLI PASTE

Hot Chilli Paste image

An Asian favorite, add to stir-fries, sauces or just as it is to your favorite foods for that extra little kick. You can use fresh or dried chile peppers in this recipe.

Provided by PalatablePastime

Categories Sauces

Time 1h10m

Yield 1 batch

Number Of Ingredients 4

Ingredients

1 1/4 ounces fresh red chilies (or 18-20 dried)
5 tablespoons peanut oil
3 cloves garlic, chopped
1/2 teaspoon salt

Steps:

If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual.
Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies).
Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.

Nutrition Facts : Calories 624.4, Fat 67.7, SaturatedFat 11.4, Sodium 1167.5, Carbohydrate 6.1, Fiber 0.7, Sugar 2, Protein 1.2

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