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Spicy Chile Paste

Yield 12 servings (serving size: 1 tablespoon)
Use one tablespoon per eight ounces of raw steak. Store unused paste covered in the refrigerator up to two weeks.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.