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A little goes a long way.. Ancho Chile Paste

Ancho Paste
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Take 25 minutes to make this fabulous paste.  Its rich, earthy flavors will add tons of depth to soups, stews and sauces.  This recipe is just a few ingredients, has lots of flavor and keeps well refrigerated for up to one month.

Ingredients & Method  (yields about 6 oz)

  • 8 dried Ancho chiles, or combination of any dried chiles, stems and seeds removed
  • 2 cloves of garlic, sliced
  • 1 cup of beer, preferably dark
  • 1 teaspoon canola or any neutral oil
  • Salt

In a skillet, heat oil to medium heat.  Place chiles and garlic in a skillet and cook until peppers become fragrant.  Add beer, turn heat to medium-high and cook until peppers are very soft and reconstituted.  Transfer ingredients to a blender and process, adding just enough water to create a smooth texture.  Season with salt to taste.

A little goes a long way.. Ancho Chile Paste
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A little goes a long way.. Ancho Chile Paste
5 (100%) 1 vote

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