Description
Smoky, mildly sweet ancho chili paste made from dried poblanos, perfect for marinades, soups, and sauces.
Ingredients
Scale
4 dried ancho chilies
2 garlic cloves, peeled
1 tbsp apple cider vinegar
1/2 cup warm water or broth
1/2 tsp sea salt
Instructions
1. Remove stems and seeds from the chilies.
2. Toast them lightly in a dry pan for 30 seconds per side.
3. Soak chilies in hot water for 20 minutes.
4. Drain and blend with garlic, vinegar, salt, and water.
5. Blend until smooth, adjusting liquid as needed.
6. Store in an airtight jar for up to 1 week.
Notes
Add a pasilla chili or tomato for variation.
Freeze in silicone trays for long-term use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tbsp
- Calories: 20
- Sugar: 0g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: ancho chili paste, vegan chili paste, chili marinade, smoky sauce