Best 2 Red Chile Paste Recipes

Are you looking for a spicy and flavorful addition to your next dish? Look no further than red chile paste, a staple ingredient in many cuisines around the world. Made from dried or fresh chiles, this versatile paste can add a vibrant red hue and a range of heat levels to your favorite recipes.

In this article, we'll introduce you to the world of red chile paste, providing three unique recipes that showcase its versatility. Whether you prefer a mild or spicy kick, we have a recipe for you. Dive into the bold flavors of our classic red chile sauce, perfect for spicing up tacos, enchiladas, and other Mexican dishes. If you're craving a smoky and spicy condiment, try our roasted red chile paste, ideal for adding depth of flavor to grilled meats and vegetables. And for a fiery twist on your favorite Asian dishes, our Szechuan red chile paste is sure to deliver an unforgettable taste experience. So, get ready to explore the spicy side of life with our collection of red chile paste recipes!

Here are our top 2 tried and tested recipes!

RED CHILE PASTE

Red Chile Paste image

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

Ingredients

4 dried ancho chiles
4 dried New Mexico chiles
3 cups chicken stock
½ white onion, diced
3 cloves garlic, minced

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

Grilled Mushroom Skewers in Red Chile Paste image

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

Ingredients

12 bamboo skewers (each about 8 inches long)
4 medium guajillo chiles, stemmed, seeded and rinsed
2 garlic cloves, peeled
Salt and black pepper
2 large yellow or orange bell peppers, cut into 1-inch dice
2 large zucchini, cut into 1/2-inch-thick coins
10 ounces cherry tomatoes (about 20)
1/4 cup plus 1 tablespoon neutral-flavored oil, plus more if needed
1 tablespoon achiote paste (see Tip)
1 tablespoon liquid aminos or soy sauce
1 1/2 teaspoons pure maple syrup
1/2 teaspoon ground cumin
12 ounces king oyster mushrooms (about 10)
1 lemon, halved
Flaky sea salt, for garnish

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 chiles: Use dried chiles that are flavorful and have a moderate heat level, such as ancho, guajillo, or pasilla chiles. If you prefer a spicier paste, you can add a few cayenne or chipotle chiles.
Toast the chiles: Toasting the chiles before grinding them will enhance their flavor and aroma. Heat a dry skillet over medium heat and toast the chiles for a few minutes, until they are fragrant and slightly darkened.
Soak the chiles: Soaking the chiles in hot water before grinding them will help to soften them and make them easier to grind. Cover the chiles with hot water and let them soak for at least 30 minutes, or until they are soft and pliable.
Grind the chiles: You can grind the chiles using a food processor, blender, or molcajete (a traditional Mexican mortar and pestle). If using a food processor or blender, add a little bit of the soaking liquid to help the chiles grind more smoothly.
Season the paste: Once the chiles are ground, season the paste with salt, garlic, and other spices to taste. You can also add a bit of vinegar or lime juice to brighten the flavor.

Conclusion:

Red chile paste is a versatile condiment that can be used to add flavor and heat to a variety of dishes. It is especially popular in Mexican and Southwestern cuisine, but it can also be used in Asian, African, and other cuisines. With its smoky, spicy, and slightly sweet flavor, red chile paste is a great way to add depth and complexity to your favorite recipes. So, the next time you're looking for a way to spice up your cooking, reach for a jar of red chile paste and let your taste buds enjoy the journey!