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Amarillo Chile Paste
Preparation info
- Makes
½ cup
- Difficulty
Easy
Appears in
By Diane Morgan
Published 2012
This paste is simple and satisfying to make. It’s brilliantly colored and enticingly hot—my new favorite condiment to have on hand.
Ingredients
1¼ oz 35 g 1½ cups
Method
- Remove and discard the stems and seeds from the dried chiles, then tear the chiles into small pieces. Place the pieces in a small saucepan, add the water, and bring to a boil over high heat. Reduce the heat so the water simmers, cover, and cook until the pieces are soft enough to purée, 10 to 15 minutes.
- Remove from the heat and drain the chiles, reserving both
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