Chile Cumin Spice Paste

Name: Chile Cumin Spice Paste
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 1/2 cup
Ingredients: 4 ounces dried chilies, stemmed and seeded (such as ancho, pasilla, or guajillo); 4 canned chipotle chiles in adobo, seeded; 3 garlic cloves, minced; 1 tablespoon ground cumin; 1 teaspoon caraway seed; 1 teaspoon dried oregano, crushed; 1/4 cup extra virgin olive oil; 1/2 cup shallot, minced (about 2 large); kosher salt & freshly ground black pepper

Submitted by threeovens

"This seasoning paste contains fruity, smoky, and spicy notes and can be used in a variety of ways. The paste can be rubbed on pork chops before grilling; blended with butter and served on steak; mixed with yogurt as a dip for crusty bread or flatbread; mixed with mayo for a sandwich spread. It keeps in the refrigerator for about 3 months. You control the heat by which chile you choose: ancho, for heat or guajillo for less."

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Ready In:: 30mins
Ingredients:: 9
Yields:: 1 1/2 cup

ingredients

4 ounces dried chilies, stemmed and seeded (such as ancho, pasilla, or guajillo)
4 canned chipotle chiles in adobo, seeded
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon caraway seed
1 teaspoon dried oregano, crushed
¹⁄₄ cup extra virgin olive oil
¹⁄₂ cup shallot, minced (about 2 large)
kosher salt & freshly ground black pepper

directions

In a microwaves-safe bowl, cover dried chiles with 2 cups hot water, cover with plastic wrap and microwave for 2 to 3 minutes until chiles are slightly softened; lt stand, at room temperature, until they are completely reconstituted, about 5 minutes.
Drain the chiles, reserving 2/3 cup of the soaking liquid.
In a blender, combine the chiles, the reserved soaking liquid, and the chipotles and blend or puree until smooth; strain, through a metal strainer, applying pressure to remove any skin and seeds.
On a cutting board, combine the garlic, cumin, caraway seeds, and oregano and chop until the caraway seeds are minced and a paste is formed.
In a skillet, heat the oil, over medium heat, and add the garlic paste and shallots, and cook, stirring occasionally, until the shallots are softened, about 5 minutes.
Add the chile puree and turn the heat to low; cook, stirring occasionally, until thickened, about 10 minutes.
Season with salt and pepper; let cool, transfer to a jar and refrigerate.
Keeps about 3 months in the refrigerator.

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RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

We may live without poetry, music and art;   We may live without conscience and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.   He may live without books -- what is knowledge but grieving? He may live without hope-- what is hope but deceiving? He may live without love -- what is passion but pining? But where is the man that can live without dining? -- Owen Meredith     I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami.  I also served 7 years in the US Army.  My husband is from Bogota, Colombia and has also lived in the former Soviet Union.  But now we are both in NY.   Tomasi enjoyes a bath! <a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a>   Some of my recipes: <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a>     I also have the genealogy bug!  I've been tracing my roots for at least 10 years.  One branch came to America just after the Mayflower in the early 1600s.  Others came in the early 1700s, late 1890s.  So, my American roots run pretty deep and I am deeply patriotic.  Just wish someone had thought to same me some land!

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