Ingredients
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4 dried ancho chiles
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4 dried New Mexico chiles
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3 cups chicken stock
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½ white onion, diced
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3 cloves garlic, minced
Directions
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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.
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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.
Cook's Note
Chipotle Red Chili Paste: For a hotter and smokier flavor, add 2 or more dried chipotles.
Nutrition Facts (per serving)
13 | Calories |
0g | Fat |
2g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 13 | |
% Daily Value * | |
Total Fat 0g | 1% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 105mg | 5% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 0g | |
Protein 1g | 1% |
Vitamin C 1mg | 1% |
Calcium 5mg | 0% |
Iron 0mg | 2% |
Potassium 91mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.