* Exported from MasterCook *
TexMex Chile Paste
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan
Amount Measure Ingredient -- Preparation Method
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12 large New Mexico or California red chile pods
3 cups water
2 large ancho chiles -- (2 to 3)
2 pasilla chiles
6 Guajillo chiles
2 adobo -- to 4, from canned chipotles
Remove stems from chiles. Tear chiles into 1/2-inch pieces and combine in a heatproof bowl. Bring water to boil. Pour water over chiles; stir well, then cover. Let stand for 2 hours, stirring occasionally. Drain chiles, reserving the liquid.
Puree the solids in a food processor until smooth. Press the puree through a fine sieve to remove any unprocessed seeds or tough bits of skin. Stir in reserved soaking liquid and adobo from the chipotles. Cover tightly and refrigerate or freeze until ready to use.
Substitute the paste in any recipe calling for powdered chile, using about 1 cup of paste for each 1/3 cup of powder. However, you CANNOT substitute 1/3 cup powder in a recipe calling for 1 cup of chile paste.
Makes around 3 cups chile paste (12 one-quarter cup servings)
Cuisine:
"TexMex"
Source:
"Recipe Goldmine"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 114 Calories; 3g Fat (21.4% calories from fat); 4g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 4218 0 2050 0 0 1304
