Recipe of Tomato Paste Nutrition Info

Red Chile Paste

Three varieties of local tomatoes were processed into paste using a simple.

Recipe Summary Red Chile Paste

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.

Ingredients | Tomato Paste Nutrition Info

4 dried ancho chiles

4 dried New Mexico chiles

3 cups chicken stock

½ white onion, diced

3 cloves garlic, minced

Directions

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.

Chipotle Red Chili Paste: For a hotter and smokier flavor, add 2 or more dried chipotles.

Info | Tomato Paste Nutrition Info

prep: 30 mins cook: 15 mins total: 45 mins Servings: 20 Yield: 4 cups

TAG : Red Chile Paste

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Images of Tomato Paste Nutrition Info

Tomato Paste Nutrition Info : Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.