Red Chile Paste Recipes

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HOMEMADE CHILLI PASTE



Homemade Chilli Paste image

Chili Paste is an essential condiment made from dried red chilies, used in most Indo Chinese, Indian, Mexican and Asian recipes. This recipe is so easy to make and thousand times better than the store-bought.

Provided by Farrukh Aziz

Categories     Condiments     How to make

Number Of Ingredients 12

40 Red Chilies
Water as needed
2 teaspoons Vinegar
4 tablespoons Vegetable Oil
20 Red Chilies (or any mild chili)
20 Byadgi Chilies (or any medium spicy to hot chilies variety)
Water as needed
13-14 cloves Garlic
2 tablespoons Rice Vinegar (or white vinegar)
½ teaspoon Salt
1 teaspoon Sugar
4 tablespoons Vegetable Oil

Steps:

  • Add Kashmiri chilies in bowl. Now, pour hot water over it and set it side to soak for 30 minutes.
  • Transfer them in a blender along with 1 teaspoon of vinegar and 2 tablespoons of water from the soaked chilies.
  • Blend it into a paste.
  • Heat oil in a pan.
  • Pour the hot oil over chilli paste and mix well.
  • Transfer in a clean air tight jar or container and refrigerate upto a month.
  • Add Kashmiri chilies and bedgi chilies in a bowl. Pour hot water over the chilies and set it aside to soak for 30 minutes.
  • Strain and transfer them into a blender along with garlic, 3 tablespoons of rice vinegar.
  • Blend the mixture into a paste. Add 3 tablespoons of water from the soaked chilies.
  • Heat oil well in a pan and then chili garlic paste into it.
  • Add sugar, salt and mix. Cook for 5-6 minutes low heat until fragrant, stir in between.
  • Take it off the heat and cool completely.
  • Transfer into a clean jar or container and refrigerate upto a month.

Nutrition Facts : Calories 167 kcal, Carbohydrate 22 g, Protein 4 g, Fat 8 g, Sodium 99 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

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

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

RED CHILE PASTE (MEXICAN ADOBO)



Red Chile Paste (Mexican Adobo) image

Categories     Side     Roast

Yield makes 1 cup

Number Of Ingredients 9

4 dried ancho chiles
4 cloves garlic, unpeeled, but excess paper removed
1/8 teaspoon ground cinnamon
1 bay leaf, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 cup red wine vinegar

Steps:

  • Roast and Soak the Chiles
  • Cut or tear the chiles into flat pieces and remove the seeds and veins. Heat a nonstick skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften up a bit, about 1 minute.
  • Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
  • Roast the Garlic
  • Return the same skillet used to toast the chiles to the stove and place over medium heat. Add the garlic and roast, turning often, until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
  • Puree the Mixture
  • Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.)
  • Serve or Store
  • Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
  • COOKING NOTES
  • INGREDIENTS
  • Handling Chiles
  • If you have sensitive hands, you may want to wear rubber gloves when handling chiles. If you chose to work with them with bare hands, make sure to wash your hands well before touching your eyes or other sensitive skin.
  • TECHNIQUES
  • Roasting Chiles
  • Although you may not think it makes a difference, dry roasting or toasting dried chiles before rehydrating them adds an incredible richness to their flavor. However, you must be careful not to burn them, which will result in an undesirable bitter flavor.
  • Since the chiles are dark, you cannot rely on their color to tell you if they are ready. Instead pay attention to their aroma and texture. As soon as they begin to release their scent and become soft and pliable, they are ready.
  • ADVANCE PREPARATION
  • This paste can be made well in advance and kept in an airtight container in the refrigerator. It keeps almost indefinitely.

GRILLED MUSHROOM SKEWERS IN RED CHILE PASTE



Grilled Mushroom Skewers in Red Chile Paste image

Fire up the grill and let the aromas of vegetables and chile-marinated mushrooms charred over an open flame permeate the neighborhood. This simple recipe is fun to assemble, and a crowd pleaser, making it ideal for cookouts. Meaty king oyster mushrooms are smothered in a guajillo chile sauce that includes earthy achiote, which stains the mushrooms red. Liquid aminos or soy sauce add saltiness and umami, and maple syrup brings a touch of sweetness. If you don't have the vegetables below on hand, you can easily swap them out for others that will cook in the same time frame. Serve this as a main dish with your favorite cooked grains or salad, or as a side dish to just about anything.

Provided by Jocelyn Ramirez

Categories     dinner, lunch, vegetables, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

12 bamboo skewers (each about 8 inches long)
4 medium guajillo chiles, stemmed, seeded and rinsed
2 garlic cloves, peeled
Salt and black pepper
2 large yellow or orange bell peppers, cut into 1-inch dice
2 large zucchini, cut into 1/2-inch-thick coins
10 ounces cherry tomatoes (about 20)
1/4 cup plus 1 tablespoon neutral-flavored oil, plus more if needed
1 tablespoon achiote paste (see Tip)
1 tablespoon liquid aminos or soy sauce
1 1/2 teaspoons pure maple syrup
1/2 teaspoon ground cumin
12 ounces king oyster mushrooms (about 10)
1 lemon, halved
Flaky sea salt, for garnish

Steps:

  • If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high. Soak the bamboo skewers in cold water.
  • Bring 1 cup water to a boil in a small saucepan over high heat. Add the chiles, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic has softened, about 10 minutes.
  • While the chile mixture simmers, coat the bell peppers, zucchini and tomatoes with 1 tablespoon oil in a large bowl; season with salt and pepper.
  • Using a slotted spoon, transfer the rehydrated chiles and softened garlic to a blender or food processor along with 1/2 cup of the cooking liquid. Add the achiote paste, liquid aminos, maple syrup, cumin and remaining ¼ cup oil, and blend until completely smooth. Transfer to a large bowl.
  • Cut off the mushroom caps and cut the stems into 1/2-inch-thick coins. Halve or quarter the caps to match the diameter of the stems. Add the mushrooms to the chile paste and mix until coated.
  • To assemble, load the vegetables onto all the skewers. Start and end each skewer with a piece of bell pepper and alternate among the mushroom slices, bell peppers, zucchini coins and tomatoes in between, going heavy on the mushrooms. Brush any remaining paste over the mushrooms.
  • If cooking outdoors, set the skewers on the hot grill grate. If cooking indoors, turn gas burners to medium-high heat or heat a griddle or grill pan on an electric or induction stovetop over medium-high heat. If using a gas range, cook the skewers directly on the grates over the open flame. If using a griddle or pan, set the skewers on the hot surface. Cook until slightly charred and fragrant, turning occasionally with tongs to grill evenly, about 15 minutes. Grill the lemon halves until charred, if you'd like.
  • Transfer the skewers to a serving dish and finish with a squeeze of lemon juice and pinch of flaky salt. Serve immediately.

MEXICAN ADOBO - RED CHILE PASTE



Mexican Adobo - Red Chile Paste image

Rub this on meats, chicken, or fish to add incredible flavor without much work. You can keep a supply of this in the refrigerator because it keeps indefinitely. I have mixed it with rotisserie chicken to make burritos. If you have unexpected company, just slap some of this on whatever you can defrost in your microwave, grab a couple of Corona's and you've got yourself a fiesta!

Provided by cookiedog

Categories     < 30 Mins

Time 25m

Yield 1 cup

Number Of Ingredients 9

4 dried ancho chiles or 4 dried pasilla peppers
4 garlic cloves, unpeeled, but excess paper removed
1/8 teaspoon ground cinnamon
1 bay leaf, crushed
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 cup red wine vinegar

Steps:

  • Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
  • Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
  • Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
  • Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).

Nutrition Facts : Calories 218, Fat 6, SaturatedFat 0.6, Sodium 2359.2, Carbohydrate 40.7, Fiber 15.7, Sugar 0.2, Protein 9.2

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