Best 2 Red Chile Paste Recipes
Red chile paste, a versatile condiment originating from various cuisines worldwide, adds a vibrant hue and a kick of heat to various culinary creations. Whether you prefer a fiery Sichuanese sauce, a smoky paprika-based Spanish romesco, or a rich and savory Korean gochujang, the world of red chile pastes offers a diverse range of flavors, textures, and applications. In this article, we've compiled a collection of the most delectable red chile paste recipes, each offering a unique taste experience.
Here are our top 2 tried and tested recipes!
RED CHILE PASTE
The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor. You can vary the dried chiles if you want to make different kinds of chili pastes.
Provided by pasquale
Categories Side Dish Sauces and Condiments Recipes
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
- Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.4 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 104.6 mg, Sugar 0.2 g
GRILLED MUSHROOM SKEWERS IN RED CHILE PASTE
Fire up the grill and let the aromas of vegetables and chile-marinated mushrooms charred over an open flame permeate the neighborhood. This simple recipe is fun to assemble, and a crowd pleaser, making it ideal for cookouts. Meaty king oyster mushrooms are smothered in a guajillo chile sauce that includes earthy achiote, which stains the mushrooms red. Liquid aminos or soy sauce add saltiness and umami, and maple syrup brings a touch of sweetness. If you don't have the vegetables below on hand, you can easily swap them out for others that will cook in the same time frame. Serve this as a main dish with your favorite cooked grains or salad, or as a side dish to just about anything.
Provided by Jocelyn Ramirez
Categories dinner, lunch, vegetables, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high. Soak the bamboo skewers in cold water.
- Bring 1 cup water to a boil in a small saucepan over high heat. Add the chiles, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic has softened, about 10 minutes.
- While the chile mixture simmers, coat the bell peppers, zucchini and tomatoes with 1 tablespoon oil in a large bowl; season with salt and pepper.
- Using a slotted spoon, transfer the rehydrated chiles and softened garlic to a blender or food processor along with 1/2 cup of the cooking liquid. Add the achiote paste, liquid aminos, maple syrup, cumin and remaining ¼ cup oil, and blend until completely smooth. Transfer to a large bowl.
- Cut off the mushroom caps and cut the stems into 1/2-inch-thick coins. Halve or quarter the caps to match the diameter of the stems. Add the mushrooms to the chile paste and mix until coated.
- To assemble, load the vegetables onto all the skewers. Start and end each skewer with a piece of bell pepper and alternate among the mushroom slices, bell peppers, zucchini coins and tomatoes in between, going heavy on the mushrooms. Brush any remaining paste over the mushrooms.
- If cooking outdoors, set the skewers on the hot grill grate. If cooking indoors, turn gas burners to medium-high heat or heat a griddle or grill pan on an electric or induction stovetop over medium-high heat. If using a gas range, cook the skewers directly on the grates over the open flame. If using a griddle or pan, set the skewers on the hot surface. Cook until slightly charred and fragrant, turning occasionally with tongs to grill evenly, about 15 minutes. Grill the lemon halves until charred, if you'd like.
- Transfer the skewers to a serving dish and finish with a squeeze of lemon juice and pinch of flaky salt. Serve immediately.
Tips:
- Choose the Right Type of Chiles: Select chiles that are ripe and have a deep red color. For a milder paste, use guajillo or ancho chiles. For a spicier paste, use árbol or cayenne chiles.
- Roast the Chiles Properly: Roasting the chiles brings out their flavor and makes them easier to blend. Roast the chiles over a comal or open flame until they are lightly charred.
- Remove the Stems and Seeds: After roasting, remove the stems and seeds from the chiles. This will help to reduce the bitterness of the paste.
- Soak the Chiles: Soak the roasted chiles in hot water for at least 30 minutes, or until they are softened. This will make them easier to blend and will also help to extract their flavor.
- Use a High-Powered Blender: Use a high-powered blender to achieve a smooth and creamy paste. A food processor can also be used, but it may not produce as smooth of a paste.
- Add Acid and Salt: To balance the heat of the chiles, add a bit of acid, such as vinegar or lime juice, and salt to taste.
Conclusion:
Red chile paste is a versatile ingredient that can be used in a variety of dishes, from enchiladas and tacos to soups and stews. By following the tips above, you can make your own delicious and authentic red chile paste at home. Experiment with different types of chiles and flavors to create a paste that suits your taste.
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