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Ancho Chili Paste

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 /4 cup


  • 6 ancho chilies
  • 2 garlic cloves unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste


  • 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.