A little goes a long way.. Ancho Chile Paste
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
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.