Diane Morgan

Amarillo Chile Paste

Preparation info
  • Makes

    ½ cup

    • Difficulty

      Easy

Appears in
top 1000Roots: The Definitive Compendium
Roots

By Diane Morgan

Published 2012

  • About

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 dried amarillo chiles (sometimes labeled ají mirasol)
  • 1½ cups/

Method

  1. 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.
  2. Remove from the heat and drain the chiles, reserving both