Chili Paste

Chili Paste

A thick, smoky-sweet paste built from toasted dried chiles and roasted garlic.

Total 1 hr Makes 16 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This chili paste layers toasted dried chiles, roasted garlic, and a splash of vinegar into a concentrated condiment with deep, smoky heat. Use it to season marinades, stir-fries, soups, or stews, or thin it with oil for a quick dipping sauce. It keeps well refrigerated, so a single batch stretches across several weeks of cooking.

Ingredients

  • 8 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 2 dried chiles de arbol, stemmed and seeded
  • 2 cups boiling water, for soaking
  • 6 cloves garlic, unpeeled
  • 1/2 cup white onion, roughly chopped
  • 1/4 cup rice vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup reserved chile soaking liquid, or more as needed

Method

  1. Heat a dry 9-inch skillet over medium heat. Toast the guajillo, ancho, and arbol chiles in batches, pressing flat with a spatula, 20 to 30 seconds per side until fragrant and slightly blistered but not blackened.

  2. Place the toasted chiles in a heatproof bowl and pour the boiling water over them. Cover and let soak until softened.

  3. Meanwhile, place the unpeeled garlic cloves in the same dry skillet over medium heat and toast, turning occasionally, until the skins are charred in spots and the cloves soften.

  4. Let the garlic cool slightly, then peel.

  5. Drain the softened chiles, reserving 1/4 cup of the soaking liquid.

  6. Combine the drained chiles, peeled garlic, chopped onion, rice vinegar, vegetable oil, brown sugar, salt, and cumin in a blender or food processor.

  7. Blend on high, adding the reserved soaking liquid a tablespoon at a time, until the mixture forms a smooth, thick paste, scraping down the sides as needed.

  8. Transfer the paste to a 9-inch skillet and cook over medium-low heat, stirring frequently, until it darkens slightly and thickens further.

  9. Taste and adjust salt or sugar as needed, then let the paste cool to room temperature before transferring to a jar.

  10. Cover tightly and refrigerate. The paste keeps well for up to 3 weeks.

Rate this recipe

★ 4.0 (1)

Chili Paste

This chili paste layers toasted dried chiles, roasted garlic, and a splash of vinegar into a concentrated condiment with deep, smoky heat. Use it to season marinades, stir-fries, soups, or stews, or thin it with oil for a quick dipping sauce. It keeps well refrigerated, so a single batch stretches across several weeks of cooking.

1 hr 16 oz 22 cal

Ingredients

  • 8 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 2 dried chiles de arbol, stemmed and seeded
  • 2 cups boiling water, for soaking
  • 6 cloves garlic, unpeeled
  • 1/2 cup white onion, roughly chopped
  • 1/4 cup rice vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup reserved chile soaking liquid, or more as needed

Method

  1. 1

    Heat a dry 9-inch skillet over medium heat. Toast the guajillo, ancho, and arbol chiles in batches, pressing flat with a spatula, 20 to 30 seconds per side until fragrant and slightly blistered but not blackened.

  2. 2

    Place the toasted chiles in a heatproof bowl and pour the boiling water over them. Cover and let soak until softened.

  3. 3

    Meanwhile, place the unpeeled garlic cloves in the same dry skillet over medium heat and toast, turning occasionally, until the skins are charred in spots and the cloves soften.

  4. 4

    Let the garlic cool slightly, then peel.

  5. 5

    Drain the softened chiles, reserving 1/4 cup of the soaking liquid.

  6. 6

    Combine the drained chiles, peeled garlic, chopped onion, rice vinegar, vegetable oil, brown sugar, salt, and cumin in a blender or food processor.

  7. 7

    Blend on high, adding the reserved soaking liquid a tablespoon at a time, until the mixture forms a smooth, thick paste, scraping down the sides as needed.

  8. 8

    Transfer the paste to a 9-inch skillet and cook over medium-low heat, stirring frequently, until it darkens slightly and thickens further.

  9. 9

    Taste and adjust salt or sugar as needed, then let the paste cool to room temperature before transferring to a jar.

  10. 10

    Cover tightly and refrigerate. The paste keeps well for up to 3 weeks.