JD's Chile Paste recipe

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Ingredients

1 ½ cups chicken broth
¼ white onion, diced
3 cloves garlic, minced
1 (7 ounce) can chipotle peppers in adobo sauce, excess sauce discarded
6 ounces roasted red jalapeno peppers
4 ounces pepperoncini peppers, stemmed and seeded
4 dried Chinese hot peppers, stemmed and seeded
2 long hot chile peppers, stemmed and seeded

Nutrition Info

4.6 calories
carbohydrate: 0.8 g
cholesterol: : -
fat: 0.1 g
fiber: 0.3 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 121.8 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot, bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.

  2. Transfer mixture to a blender. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth.

Recipe Yield

50 servings

Recipe Note

This chile paste is spicy but not to an extreme. It has a sweet, smokey flavor to it that is great for recipes calling for chile paste or mixing with Ranch dressing for a spicy dip. I use this in a recipe of mine for baked beans that gives it a nice little kick without being overbearing. There is not a large variety of fresh chile peppers available in my area so most of the peppers I used were bottled.

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