Want to upgrade your chili game this fall? Consider making your own chili powder or purée to take your homemade chili to the next level. Follow this chili powder/purée step-by-step recipe from Serious Eats.
Ingredients
3 whole sweet fresh dried chilies, such as costeño, New Mexico, or choricero, stems and seeds removed
2 small hot dried chilies, such as árbolor cascabel, stems and seeds removed
3 whole rich, fruity dried chilies, such as ancho, mulato, negro, or pasilla, stems and seeds removed
2 whole chipotle dried chilies canned in adobo sauce, plus 2 tablespoons (30ml) sauce
1 quart (950ml) homemade or store-bought low-sodium chicken stock
Directions
Place chilies on a microwave-safe plate and microwave on high at 15-second intervals until hot, pliable, and toasted-smelling, about 30 seconds total.
Combine all chilies in a medium saucepan and add chicken broth. Simmer over medium-high heat until chilies are completely tender, about 10 minutes. Alternatively, place chilies and chicken broth in a 2-quart microwave-safe container, cover with plastic wrap, and microwave on high power until liquid is simmering, about 5 minutes. Let stand 5 minutes. Transfer to a countertop blender or hand blender cup and blend until completely smooth.
Store chili paste in the refrigerator for up to 1 week. Alternatively, divide paste into ice cube trays, freeze, and transfer frozen chili paste cubes into freezer bags to store in the freezer for up to 6 months.
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