All right, are you ready for another hot sauce type of post? As I have mentioned before, this world would not be the same without spicy peppers to add to our meals! Here is a new recipe for you with one of my favorite peppers, Ancho chili peppers! They have an amazing flavor!
The ancho chili pepper is typically a mild pepper. It comes from Pueblo, Mexico, and is actually known as the Poblano pepper, but referred to as ancho when dried. In Mexico, it is called chili ancho, meaning “wide” chili. When ripened they are red and much hotter. They are often the pepper of choice for the famous dish, chile relleno.
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How do you make this a delicious chili paste? Check out the details below!
This paste is an all-purpose paste that can be added to numerous dishes to enhance the flavor and add some spice! You can add a couple tablespoons to: salsa’s, beans, guacamole, BBQ sauce, add to chicken marinades, rice, Thai dishes, and so much more…..
If you like the the flavor of this pepper, then be creative, and add it to whatever you like! This super simple, and fast recipe can be left in the fridge for up to two weeks, you can also freeze half of the batch and save it for later date!
- 5 Ancho peppers
- 1 1/2 cups water
- 1 tsp. paprika
- 1/2 black pepper
- 1/2 tsp. cumin
- 1 tsp. sea salt
- 2 Tbsp. olive oil
- 6 cloves of garlic
- 3 drops of Thieves (optional)
- Place peppers in a pot and add your water, bring to a boil and let them sit for 5 minutes.
- Add the water, peppers, and rest of the ingredients in the blender, blend on high until mostly smooth or desired consistency.