Chile Paste

Ingredients

• 6 ancho, pasilla, or mulato chilies
• 3 new mexico red, california costeño, or choricero chilies
• 2 cascabel, árbol, or pequin chilies
• 2 cups chicken stock

Directions

1. Seed and tear all chilies into roughly 1″ pieces.
2. Toast chiles in a dutch oven over medium-high heat stirring for 4 mins.
3. Add stock and simmer for 7 mins.
4. Process for 2 mins.
5. Freeze the paste in trays.