Ancho Chili Paste
Make ancho chile paste by rehydrating dried chiles, removing seeds, and blending. Tips for texture, storage, and uses included.
Submitted by: Bob from Milwaukee, WI
Yield: 1 cup
- Rehydrate 5 dried ancho chiles in hot water until soft, then remove stems and seeds.
- Blend the softened chiles with some soaking liquid until you reach the desired paste consistency.
- Store refrigerated up to 1 week or freeze portions; use paste for moles, marinades, sauces, and stews.
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Preparation Instructions:
- Pour hot water over five dried ancho chile peppers.
- Soak until chilies are soft. Rinse chilies, discard stems and remove seeds.
- Place in blender or food processor and grind into a paste. Add more water if needed.
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Frequently Asked Questions
How long should I soak dried ancho chiles?
Pour hot water over the chiles and soak for 20 to 30 minutes, or until they are soft and pliable. Older or very dry chiles may need up to 45 minutes. To speed things up, simmer them gently for 10 to 15 minutes until soft.
Can I use the soaking liquid in the paste?
Yes. The soaking liquid has chile flavor and is useful to thin the paste. Strain it to remove seeds or debris before adding. Add a little at a time so the paste does not get too thin.
How should I store ancho chile paste and how long does it last?
Keep the paste in an airtight container in the refrigerator for up to one week. For longer storage, portion into ice cube trays or small containers and freeze for up to six months. Do not store unrefrigerated in oil at room temperature.
How spicy is ancho chile paste and can I control the heat?
Ancho chiles are mild to medium in heat with a fruity, slightly sweet flavor. Removing seeds and inner ribs reduces heat. To increase heat, add seeds back, or mix in a hotter chile like arbol or cayenne.
Should I roast or toast the chiles before soaking?
You can lightly toast or briefly char the chiles for deeper, smoky flavor. Use a dry skillet, comal, or broiler and avoid burning them. Toasting for a few seconds per side is usually enough.
Do I need a blender or food processor, and how do I get a smooth paste?
A blender, food processor, or immersion blender all work. Add some soaking liquid and blend until smooth. For a silkier texture, press the blended paste through a fine-mesh sieve.
What can I use ancho chile paste for and can I add other ingredients?
Use it in moles, enchilada sauces, marinades, soups, stews, and tacos. You can add garlic, onion, salt, vinegar, or lime juice to boost flavor. Add oil or acid if you plan to keep it longer in the fridge.
How long should I soak dried ancho chiles?
Pour hot water over the chiles and soak for 20 to 30 minutes, or until they are soft and pliable. Older or very dry chiles may need up to 45 minutes. To speed things up, simmer them gently for 10 to 15 minutes until soft.
Can I use the soaking liquid in the paste?
Yes. The soaking liquid has chile flavor and is useful to thin the paste. Strain it to remove seeds or debris before adding. Add a little at a time so the paste does not get too thin.
How should I store ancho chile paste and how long does it last?
Keep the paste in an airtight container in the refrigerator for up to one week. For longer storage, portion into ice cube trays or small containers and freeze for up to six months. Do not store unrefrigerated in oil at room temperature.
How spicy is ancho chile paste and can I control the heat?
Ancho chiles are mild to medium in heat with a fruity, slightly sweet flavor. Removing seeds and inner ribs reduces heat. To increase heat, add seeds back, or mix in a hotter chile like arbol or cayenne.
Should I roast or toast the chiles before soaking?
You can lightly toast or briefly char the chiles for deeper, smoky flavor. Use a dry skillet, comal, or broiler and avoid burning them. Toasting for a few seconds per side is usually enough.
Do I need a blender or food processor, and how do I get a smooth paste?
A blender, food processor, or immersion blender all work. Add some soaking liquid and blend until smooth. For a silkier texture, press the blended paste through a fine-mesh sieve.
What can I use ancho chile paste for and can I add other ingredients?
Use it in moles, enchilada sauces, marinades, soups, stews, and tacos. You can add garlic, onion, salt, vinegar, or lime juice to boost flavor. Add oil or acid if you plan to keep it longer in the fridge.
After blending the Ancho peppers create a roux with 2 tbs shortening and 2 tbs flour. Add blended peppers, 1 tbs sugar and 1 tsp salt and stir until it thickens. Makes great enchilada sauce.