“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.”
1 1/2 cup

Ingredients Nutrition


  1. 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.
  2. Drain the chiles, reserving 2/3 cup of the soaking liquid.
  3. 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.
  4. 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.
  5. 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.
  6. Add the chile puree and turn the heat to low; cook, stirring occasionally, until thickened, about 10 minutes.
  7. Season with salt and pepper; let cool, transfer to a jar and refrigerate.
  8. Keeps about 3 months in the refrigerator.

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