Spicy Chile Paste

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

Yield:

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

Ingredients

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

Preparation

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
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