Spicy Chile Paste

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

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Nutritional Information

Amount per serving
  • Calories: 23
  • Calories from fat: 24%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.9g
  • Carbohydrate: 4.1g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 4mg
  • Calcium: 7mg


  • 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


  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.
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