This paste is such a lifesaver when in a hurry. Easy to make and intense, full of flavour. Ideal to add little touches of Mexican flavours to any meal. Perfect also for all of us who like to be in control of the ingredients we use to feed our family. No strange ingredients here! Stay tuned for a lot of coming-up recipes full of Mexican Twists
Ancho Chili Paste
-50g ancho chillies
-4 garlic cloves
-5 tbsp olive oil (you can also use any neutral oil if desired)
-½ white onion
-½ tsp ground cumin
-½ tsp ground coriander
-1 tbsp tomato paste
-1 tbsp salt, more to taste
-1 tbsp pepper
-1 tsp chilli flakes (optional)
-½ lemon juice, to taste
1 Clean the ancho chiles by removing the stem and seeds. Clean under running water to remove any dust.
2 Add plenty of water to a saucepan and bring it up to a boil, once boiling, add the clean chiles and bring the heat down to a minimum. Cook for 15 minutes, turn off the heat and reserve. Discard the cooking water.
3 Using a non-stick pan, add the onion piece and let it cook over medium-high heat for a few minutes until it softens and starts to char. Do not use oil.
4 Add the chiles, garlic, onion, cumin and coriander, tomato paste, salt, pepper, chilli flakes, about 2 tablespoons of lemon juice and 3 tablespoons of oil to a food processor or blender. Blend on high until everything has come together as a paste.
5 Add the remaining oil to a pan over medium-high heat, once hot, add the paste and fry it, stirring often. Cook for 10 to 15 minutes until it has absorbed the oil and changed colour to a very deep red. Taste and adjust seasoning.
Notes
- This is an intense chilli paste that can be used to add flavour to any dish you want, just as you would use tomato paste.
- The paste can be stored in a jar, inside the fridge for up to three weeks.
- This recipe can be easily doubled.
- Stay tuned for recipes where we will be using this paste soon!
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