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Chile Paste

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A basic chile paste.

Chemistry

• Chiles (see flavorings)
• 2 cups of water

Flavorings

• ~10 mild chiles (anchos, pasillas, guajillos), stems and seeds removed and torn into pieces
• ~5 hot chiles (arbol), stems and seeds removed and torn into pieces

Procedure

Toast the chiles in a dry pan over medium heat until fragrant. Add water, cover, and allow to steep for 10-20 minutes. Blitz in a food processor or blender for a few minutes on high speed until a paste and very few if any bits of chile remain.