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Homemade Chili Paste (Dried Chilies)
5 from 15 votes

Homemade Chili Paste (Dried Chilies)

Homemade Chili Paste blends toasted dried chilies, chipotle pepper, cumin, and paprika into a smooth, fragrant paste. The process involves heating chilies briefly to release aroma, soaking them to soften, then blending with spices and a bit of water for consistency. This paste adds smoky and spicy depth to various dishes and can be stored or frozen.

Prep Time
50 mins
Cook Time
4 mins
Total Time
54 mins
Servings: 12 servings (1 tablespoon)
Calories: 22 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 2 ounces dried chilies *see note
  • 3 cups water boiling
  • 1 chipotle pepper in adobo sauce , seeds removed
  • 1 tablespoon adobo sauce
  • 1 tablespoon cumin ground
  • 2 teaspoons paprika sweet
  • 1/2 cup water room temperature

Instructions

    Cup of Yum
  1. Heat chilis in a skillet (I use cast iron) over medium-high heat for about 2 minutes per side, until fragrant. Chilies should not char.
  2. Place toasted chilies in a bowl and add enough boiling water to cover. Let stand for 30 minutes, turning chilies halfway through.
  3. Drain chilies and discard water. Cut each chili in half and remove and discard stems and seeds. 
  4. Place chilies in a blender or food processor with chipotle pepper, adobo sauce, cumin, paprika, and 1/2 cup water. Blend until a smooth paste forms, scraping the sides as needed. You might need to add another tablespoon or two of water, depending on the chilies you've used.
  5. Transfer chili paste to a bowl and store, tightly covered, in the refrigerator for up to 5 days, or frozen for up to 6 months. (You can also freeze chili paste in ice cube trays, as you would pesto.)

Notes

  • Use dried chilies such as Anaheim and Ancho for mild to medium heat, or include Arbol chilies for spicier paste.
  • Omitting the chipotle pepper reduces spice level for a milder paste.
  • Wear gloves and avoid touching eyes while handling chilies to prevent irritation.
  • Wash hands thoroughly after working with hot chilies to avoid accidental contact discomfort.
  • Consider wearing goggles when handling very hot chilies to protect eyes.
  • Store chili paste covered in the refrigerator for up to 5 days or freeze for up to 6 months.
  • Freeze chili paste in ice cube trays for convenient ready-to-use portions.

Nutrition Information

Calories 22kcal (1%) Carbohydrates 3g (1%) Sodium 264mg (11%) Potassium 104mg (2%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1420IU (28%) Vitamin C 1.6mg (2%) Calcium 9mg (1%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 12 servings (1 tablespoon)

Amount Per Serving

Calories 22

% Daily Value*

Calories 22kcal 1%
Carbohydrates 3g 1%
Sodium 264mg 11%
Potassium 104mg 2%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1420IU 28%
Vitamin C 1.6mg 2%
Calcium 9mg 1%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.