Although hot, this chile paste is not overly so. It has a sweet, smoky flavor that works well in dishes that call for chile paste or when combined with ranch dressing to make a hot dip. This is something I use to give my baked beans a nice, mild kick without being overpowering. The majority of the peppers I used were from bottles because there isn’t a wide range of fresh chile peppers in my neighborhood.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 50 |
| Yield: | 50 servings |
Ingredients
- 1 ½ cups chicken broth
- ¼ white onion, diced
- 3 cloves garlic, minced
- 1 (7 ounce) can chipotle peppers in adobo sauce, excess sauce discarded
- 6 ounces roasted red jalapeno peppers
- 4 ounces pepperoncini peppers, stemmed and seeded
- 4 dried Chinese hot peppers, stemmed and seeded
- 2 long hot chile peppers, stemmed and seeded
Instructions
- Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot; bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.
- Transfer mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Blend in pot with an immersion stick blender if you have one.