Spicy Chile Paste

Use one tablespoon per eight ounces of raw steak. Store unused paste covered in the refrigerator up to two weeks.


12 servings (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 23
Caloriesfromfat 24 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.3 g
Protein 0.9 g
Carbohydrate 4.1 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 4 mg
Calcium 7 mg


6 ancho chiles (about 3 ounces)
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper


Heat a large skillet over medium-high heat. Add chiles; cook 4 minutes or until fragrant, turning frequently. Place chiles in a large bowl; cover with hot water. Let stand 30 minutes or until soft. Drain well, reserving 1 tablespoon of soaking liquid. Discard stems and seeds from chiles.

Combine ancho chiles, 1 tablespoon reserved liquid, and remaining ingredients in a blender or food processor, and process until well blended, scraping sides of container occasionally.

Jim Peterson,

Cooking Light

August 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note