Red Pepper Paste

Red Pepper Paste Recipe from Mexico with Ancho, Guajillo, and Chipotle Peppers

Region / culture: Mexico | Preparation time: 1 hour | Servings: 4

Introduction

Red pepper paste is a versatile and flavorful condiment that adds a rich, smoky heat to a variety of dishes. Made from a combination of dried ancho and New Mexican chili peppers, along with chipotles, onions, garlic, and spices, this paste is a staple in Mexican and Southwestern cuisine.

History

Red pepper paste has been used in Mexican and Southwestern cooking for centuries. The combination of dried chilies, spices, and other ingredients creates a complex and bold flavor that enhances everything from soups and stews to marinades and sauces.

Ingredients

4 dried ancho chile peppers, with stems, veins, and seeds removed
2 dried New Mexican chili peppers (guajillo), with stems, veins, and seeds removed
2 canned chipotle chile peppers (or reconstituted dried chipotles)
0.5 cup chopped onion
4 garlic cloves
2 tsp ground cumin
2 tbsp dried oregano (preferably Mexican)
1 tsp kosher salt

How to prepare

Soak the ancho and New Mexican chiles in hot water, enough to cover, for approximately 1 hour.
Remove the chilies from the water and set aside 2 cups of the soaking water.
Combine the soaked chilies, reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano, and salt in a food processor.
Purée the mixture until all the ingredients are blended into a smooth, thick paste.
Add the soaking liquid as needed to achieve a paste-like consistency.
Transfer the mixture to an airtight jar and store in the refrigerator for 3 to 4 weeks.

Variations

For a spicier paste, add more chipotles or substitute hotter chili peppers for the ancho and New Mexican chilies. You can also experiment with different spices, such as smoked paprika or coriander, to customize the flavor to your liking.

Cooking Tips & Tricks

When working with dried chilies, it's important to remove the stems, veins, and seeds before using them in the recipe. Soaking the chilies in hot water helps to rehydrate them and soften their texture, making them easier to blend into a smooth paste.

Serving Suggestions

Red pepper paste can be used as a marinade for meats, a base for sauces, or a topping for tacos and burritos. It can also be mixed into soups and stews for added depth of flavor.

Cooking Techniques

To achieve a smooth paste, be sure to blend the ingredients thoroughly in a food processor. Add the soaking liquid gradually to reach the desired consistency.

Ingredient Substitutions

If you can't find ancho or New Mexican chili peppers, you can use other dried chili varieties, such as pasilla or guajillo. You can also substitute fresh garlic for the cloves in this recipe.

Make Ahead Tips

Red pepper paste can be made ahead of time and stored in the refrigerator for up to 4 weeks. This allows the flavors to meld and intensify over time.

Presentation Ideas

Serve red pepper paste in a small dish alongside grilled meats, roasted vegetables, or tacos. Garnish with a sprinkle of fresh herbs or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Red pepper paste pairs well with dishes that have bold flavors, such as grilled steak, roasted chicken, or spicy shrimp. It also complements creamy cheeses, such as goat cheese or queso fresco.

Storage and Reheating Instructions

Store red pepper paste in an airtight jar in the refrigerator for up to 4 weeks. To reheat, simply spoon out the desired amount and warm it in a saucepan over low heat.

Nutrition Information

Calories per serving

Each serving of red pepper paste contains approximately 30 calories.

Carbohydrates

Each serving of red pepper paste contains approximately 5 grams of carbohydrates.

Fats

Each serving of red pepper paste contains approximately 1 gram of fat.

Proteins

Each serving of red pepper paste contains approximately 1 gram of protein.

Vitamins and minerals

Red pepper paste is a good source of vitamin C, vitamin A, and potassium.

Alergens

Red pepper paste may contain traces of garlic and onion, which are common allergens for some individuals.

Summary

Red pepper paste is a low-calorie condiment that adds flavor and heat to a variety of dishes. It is a good source of vitamins and minerals, but individuals with allergies to garlic and onion should use caution when consuming this paste.

Summary

Red pepper paste is a flavorful and versatile condiment that adds a smoky heat to a variety of dishes. Made from dried chilies, spices, and other ingredients, this paste is a staple in Mexican and Southwestern cuisine. Enjoy it as a marinade, sauce, or topping for your favorite dishes.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished in my heart. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was known far and wide for her culinary skills, and she always had a new recipe up her sleeve to share with me.

On this particular day, as we sipped on tea and chatted about life, Maria suddenly got up from her chair and disappeared into her pantry. She returned with a small jar of vibrant red pepper paste. The aroma that wafted from the jar was intoxicating, and I couldn't wait to try it.

Maria explained that she had learned the recipe from her own grandmother, who had passed it down through generations. The paste was a staple in their household, used to add flavor to a variety of dishes. Maria generously shared the recipe with me, and I knew that I had stumbled upon a treasure.

To make the red pepper paste, one needed a handful of red bell peppers, garlic cloves, olive oil, salt, and a pinch of sugar. The process was simple but required patience and care. The peppers had to be roasted until charred, then peeled and deseeded. The garlic was roasted alongside the peppers to bring out its sweetness.

Once the peppers and garlic were cooked, they were blended together with the olive oil, salt, and sugar until smooth and creamy. The paste was then transferred to a clean glass jar and stored in the refrigerator to deepen in flavor.

I couldn't wait to try the red pepper paste in my own cooking. I made a batch that very evening and slathered it on a piece of crusty bread. The flavors burst in my mouth, a symphony of sweetness, tanginess, and heat. I knew that this paste would become a staple in my own kitchen, just as it had in Maria's.

Over the years, I have made the red pepper paste countless times, each batch a little different from the last. I have experimented with different types of peppers, adding in a few spicy ones for an extra kick. I have also learned to adjust the salt and sugar to suit my taste.

I have shared the recipe with friends and family, passing down the tradition that Maria had shared with me. Each time I make a batch of red pepper paste, I am reminded of that warm summer day in Maria's kitchen, and the gift of friendship and culinary knowledge that she bestowed upon me.

The red pepper paste has become a signature dish in my kitchen, a reminder of the power of simple, wholesome ingredients to bring joy and nourishment to those we love. It is a recipe that I will always hold dear, a connection to my past and to the generations of women who came before me. And every time I make a batch, I am grateful for the gift of friendship and the joy of sharing a delicious meal with those I hold dear.