Ancho-Guajillo Chili Paste Recipe

Cooking Directions

1. Add ancho and guajillo peppers to a large bowl and pour boiling water over them. Cover and let sit for about 20 minutes to soften.
2. Remove from the water (reserve the soaking water) and cut off the stems. Slice open and remove the seeds. Drop them into a food processor.
3. Heat a small pan to medium heat and add 1 tablespoon olive oil. Add onion and cook about 4-5 minutes to soften.
4. Add garlic and cook 1 more minute, stirring a bit. Remove from heat and add to the food processor.
5. Add a pinch of salt or so and process to form a thick paste. If it is too thick, add a tablespoon or 2 of the reserved soaking water and process to your preferred consistency. Discard the remaining soaking water or freeze for another use.
6. Transfer to a container and top with a layer of olive oil.
7. Cover and refrigerate. Should last a couple of weeks. You can also freeze it for months.