Red Chile Paste

This is the basis for enchiladas and chile con carne.


  • 24 dried red chiles
  • 2 tablespoons mashed garlic
  • 1 teaspoon salt
  • 2 quarts water or to cover


  1. Wash whole dry chile pods. Wearing rubber gloves, remove stems, veins and seeds. Cover chiles with water in a heavy kettle, then bring to a boil. Lower heat and cook slowly for 30 minutes.
  2. Drain chiles. Put through a colander or sieve after testing to make sure the pulp separates easily from the skin. Add garlic and salt to the pulp. Blend smooth for a pure, thick chile paste.

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