Simple, smoky, earthy, and mild…
This isn’t a chili paste that’s all about the heat. Ancho peppers are rich in earthy, smoky flavor, with just a hint of spiciness. They make an exceptional chili paste with just enough sizzle. Just a little cumin enhances the rustic taste even more. Try marinating that next steak with it or whip up a dipping sauce using ancho paste and mayonnaise for a terrifically earthy on-the-fly dip for your fries.
- Set up a pot of water on the stove and bring it to a boil.
- Over medium-high heat in a separate pan, grill the unpeeled garlic cloves - turning often - until brown on all sides. Remove from heat and peel.
- In the same pan over medium high heat, add the ancho chilies and cook them - turning often - until they soften slightly. Then remove the chilies from the pan and allow them to cool.
- Slit open the anchos and remove the seeds and membrane. Then place the chilies in a glass bowl and slowly pour the boiling water over them until the chilies are covered. Let the chilies sit for 10 to 15 minutes to soften. Then drain the chilies.
- Add the chilies and garlic into a food processor and pulse blend until smooth. Then add in olive oil and cumin, and pulse once or twice to combine.
- Add salt and pepper to taste and serve.