Chile paste made from pure dried chiles adds depth and flavor to a variety of dishes. This versatile paste can be customized with different variations to suit various cuisines and spice levels. Whether you prefer a mild or hot paste, there are options to satisfy your taste buds. The variations provided below incorporate additional ingredients to enhance the flavor profile. Use the paste within a day or two if fresh herbs or aromatics are involved, while paste made solely with dried seasonings can last for a couple of weeks.
MAKES: About 1/2 cup
TIME: 45 minutes, largely unattended
INGREDIENTS:
- 2 ounces (6 to 12, depending on size) any dried whole chiles
- Salt
- 2 tablespoons neutral oil, like grapeseed or corn
INSTRUCTIONS:
- Toast the dried chiles in a dry skillet over medium heat for a minute or two on each side. Then, soak them in boiling water until soft, typically around 15 to 30 minutes. Drain the chiles, reserving the soaking liquid, and remove and discard the seeds and veins (unless you prefer a hotter paste, in which case, save some of the seeds).
- Place the soaked chiles, any saved seeds, and a pinch of salt in a blender or food processor. Purée until smooth, gradually adding a spoonful of the soaking water at a time until you reach the desired consistency.
- Heat the oil in a small skillet over medium-high heat. Cook the chile paste, stirring constantly, until it becomes deeply colored and fragrant, which takes about 2 minutes. Use the paste immediately or refrigerate it for up to 2 days. Before serving, taste and adjust the seasoning if needed.
VARIATIONS:
- Mexican-Style Chile Paste: Use all guajillo or other dark chiles. Add 2 cloves of garlic, 1 teaspoon of ground cumin, and 2 tablespoons of fresh epazote, Mexican oregano, or oregano leaves (or 2 teaspoons of dried herbs) to the blender or processor. You can use corn oil instead of grapeseed oil.
- Chipotle Paste: Use dried chipotles or substitute with 1 small can of chipotles in adobo sauce (about 1/3 cup).
- Thai-Style Chile Paste: Combine 2 or 3 Thai chiles with the mild chiles. Add 1 inch of peeled, trimmed, and chopped lemongrass and 1/4 cup of fresh cilantro or Thai basil leaves to the blender or processor. You can use peanut oil instead of grapeseed oil.
- Vietnamese-Style Chile Paste: Mix 2 or 3 Thai chiles with the mild chiles. Add 3 or 4 cloves of garlic, 2 tablespoons of nam pla (Thai fish sauce), 2 tablespoons of sugar, and 1/4 cup of fresh mint leaves to the blender or processor. You can use peanut oil instead of grapeseed oil. After cooking, squeeze in the juice of 1 lime.
- Indian-Style Chile Paste: Add 1 tablespoon of garam masala (homemade or store-bought) to the blender or processor. You can use peanut oil instead of grapeseed oil for this variation.
- Harissa: Incorporate 1 tablespoon of ground coriander seeds, 2 teaspoons of ground cumin, and 1 or 2 cloves of garlic to the blender or processor. Use extra virgin olive oil instead of grapeseed oil for this variation.
Feel free to experiment and adjust the variations according to your taste preferences. Use these flavorful chile pastes to enhance a wide range of dishes and cuisines.
