Chile Paste


  • 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


  1. Remove stems from chiles. Tear chiles into 1/2-inch pieces and combine in a heatproof bowl.
  2. Bring water to boil. Pour water over chiles; stir well, then cover. Let stand for 2 hours, stirring occasionally.
  3. Drain chiles, reserving the liquid.
  4. 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.
  5. Stir in reserved soaking liquid and adobo from the chipotles.
  6. 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.

This post may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our disclosure policy.

Join our group at MeWe or Gab

Yummy Recipes at MeWe        Yummy Recipes at Gab