Red chilli paste

    45 min

    This is a deliciously rich and hot chilli paste, made by simmering together dried chillies and pureeing them until smooth. Feel free to play around with the dried chillies of your choice. It's the perfect spicy condiment.

    3 people made this

    Serves: 20 

    • 4 dried ancho chillies
    • 4 dried guajillo chillies
    • 750ml chicken stock
    • 1/2 onion, diced
    • 3 cloves garlic, finely chopped

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Make a slit in each of chillies with a sharp knife and remove the seeds and stem. Place the chillies in a large saucepan and add the chicken stock, onion and garlic. Bring the mixture to the boil over high heat, then reduce heat to medium and simmer until the chillies have softened, about 15 minutes.
    2. Pour the chilli mixture into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a hand blender and puree the chilli mixture right in the cooking pot.


    Dried ancho and guajillo chillies can be purchased in Hispanic speciality shops or online.

    Cook's note

    For a smokier chilli paste, use 2 or more dried chipotle chillies (available in Hispanic speciality shops or online).

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    Reviews in English (3)


    This recipe sounds awesome. I have not tried it yet, but I can't wait to make it. I have been looking for sauces such as this and I'm hoping it turns out as good as it sounds  -  21 Jun 2010  (Review from Allrecipes US | Canada)


    Made the chile sauce. Now I need to make enchilada's or something to try it out. Too hot right now to cook. The sauce taste good.  -  13 Aug 2013  (Review from Allrecipes US | Canada)


    Very, very good. It came out the consistency of a sauce, not a paste. No reason to buy store-bought versions, trust me. I added 2 dried chipotle peppers as written in the notes. Thank you Pasquale for the recipe.  -  19 Feb 2016  (Review from Allrecipes US | Canada)