GMA Recipe: Chili Paste (Puree)

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Chili Paste (Puree)
From Chef Michael Lomonaco
1996

Ingredients
Any combination of:
6 ounces dried ancho, chipotle, cascabel, or other chiles
**Note: the "heat" of the paste will depend on the variety of chili or chiles you use.

Directions

Remove the stems and seeds from your choice of dried chiles.

Pour boiling water over the chiles to cover and soak 30 minutes. Drain the chiles and puree them thoroughly in a food mill or food processor fitted with a metal blade. If you use a food mill, the result will be a smooth paste. If you use a food processor, you may want to press the paste through a sieve to produce a totally smooth paste.

The paste can be stored, covered and refrigerated 10 days to 2 weeks; if covered with oil, it will keep in the refrigerator several months.

Yield: 1 1/2 cups