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Chile Paste

12 pods New Mexico Hot dried Red Chiles 
2 cloves Garlic, minced
1/2 onion chopped 
1 tsp salt 
1/4 tsp oregano 
2 tablespoons oil
1 tablespon flour

Break chiles open. Remove most of the seeds, stems, and any dark spots.

Pour hot water over chilies to cover. Let stand for 1/2 hour.

Pour chilies and the chili water in blender or food processor. Add garlic, onion, salt and oregano. Process or blend for 3 minutes or until a smooth paste is formed.

Heat oil in heavy skillet. Add flour and stir until lighly brown. Pour in the chili paste and a little water (1/2 cup) if the paste is too thick. Stir and cook on medium low about 15 minutes. Add water as needed and stir constantly to keep from burning.

Store in refrigerator. Use as a sauce or as a seasoning in dishes.

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