- 12 large New Mexico or California red chile pods
- 3 cups water
- 2 to 3 large ancho chiles
- 2 pasilla chiles
- 6 Guajillo chiles
- 2 to 4 tablespoons adobo from canned chipotles
- Remove stems from chiles. Tear chiles into 1/2-inch pieces and combine in a heatproof
- 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.