Chile-Cumin Spice Paste
Ingredients
- 4 ounces dried chiles, such as ancho, pasilla or guajillo, stemmed and seeded ⓘ
- 4 canned chipotles in adobo, seeded ⓘ
- 3 large garlic cloves, finely chopped ⓘ
- 1 tablespoon ground cumin
- 1 teaspoon caraway seeds
- 1 teaspoon dried oregano, crumbled ⓘ
- 1/4 cup extra-virgin olive oil
- 2 large shallots, minced (1/2 cup) ⓘ
- Salt and freshly ground black pepper ⓘ
Instructions
- In a large microwave-safe bowl, cover the dried chiles with 2 cups of hot water.
- Cover the bowl with plastic wrap and microwave at high power for 2 to 3 minutes, until the chiles are slightly softened.
- Let stand at room temperature until the chiles are fully softened, about 5 minutes.
- Drain the chiles, reserving 2/3 cup of the soaking liquid.
- Transfer the chiles and their reserved soaking liquid to a blender or food processor.
- Add the chipotles and puree until very smooth.
- Strain, pressing hard to remove the skin and any seeds.
- On a work surface, combine the garlic, cumin, caraway and oregano and chop until the caraway seeds are minced.
- In a medium skillet, heat the olive oil.
- Add the garlic paste and shallots and cook over moderate heat, stirring occasionally, until the shallots are softened, about 6 minutes.
- Add the chile puree and cook over low heat, stirring occasionally, until thick, about 10 minutes.
- Season with salt and black pepper.
- Let cool, then transfer to a jar and refrigerate.
Nutrition & Diet Analysis (per serving)
556
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).