Last Updated on January 10, 2024 by My Back Kitchen
If you’re a fan of bold and rich flavors, then our Chile Ancho Paste is a must-try ingredient that will elevate your recipes to new heights. Made from dried ancho chilies, this paste adds depth, complexity, and a touch of smokiness to a wide range of dishes.
The ancho chili, also known as the dried poblano pepper, is a staple in Mexican cuisine and is loved for its mild heat and fruity, earthy flavor. When transformed into a paste, its flavors become concentrated, making it an excellent base for marinades, sauces, soups, and stews. Enjoy!
Chili Ancho Paste
- 2 lbs dried chili ancho pods – select large pliable chilies
- Using kitchen scissors, cut the stem and remove the seeds from the chili pods. Rinse. Discard seeds and stems.
- Place peppers in a pot and barely cover with water. Bring to a simmer and cook until tender. Approximately, 30 minutes. In 2 – 3 batches, place peppers in a blender and add ¼ cup of the cooking liquid. Puree and strain. Repeat with remaining peppers. Adding just enough of the cooking liquid to allow the blender to do its job.
- Store in 8 oz containers and refrigerate or freeze for later use.