About this recipe: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.
4 dried ancho chillies
4 dried guajillo chillies
750ml chicken stock
1/2 onion, diced
3 cloves garlic, finely chopped
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Method Prep:30min › Cook:15min › Ready in:45min
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.
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.
For a smokier chilli paste, use 2 or more dried chipotle chillies (available in Hispanic speciality shops or online).