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    You are in: Home / Recipes / Ancho Chile Paste Recipe
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    Ancho Chile Paste

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    1 hrs

    5 mins

    gailanng's Note:

    This is a basic paste to which much can be added...cumin, cilantro, etc. Try marinating any meat to kick it up a notch or try adding a spoonful to sour cream, mayonnaise or butter (to top steak).

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    Units: US | Metric


    1. 1
      Place garlic in a small skillet over medium-high heat. Toast garlic cloves by turning them as they begin to brown. When light brown in color, remove from heat. Peel.
    2. 2
      In the same skillet, heat chiles over medium heat until they begin to expand and the flesh becomes soft. The chiles should smell rich, but should not be charred. Remove from the heat. Cool.
    3. 3
      Wearing rubber gloves, slit chiles open and remove seeds and any veins. Place chiles in a small bowl, pour boiling water over them to cover, and let soften for 15 minutes. Drain well.
    4. 4
      In a food processor fitted with a steel blade, puree chiles and garlic. Add olive oil and salt to taste; process until well combined. Store in an airtight container in the refrigerator up to 1 month.

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    Nutritional Facts for Ancho Chile Paste

    Serving Size: 1 (149 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2621.4
    Calories from Fat 1760
    Total Fat 195.6 g
    Saturated Fat 25.7 g
    Cholesterol 0.0 mg
    Sodium 183.5 mg
    Total Carbohydrate 219.2 g
    Dietary Fiber 88.7 g
    Sugars 0.2 g
    Protein 50.2 g

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