Homemade Chili Paste
Spicy, fresh, and vibrant! This Homemade Chili Paste is the perfect addition to so may dishes.
Ingredients
- 3 poblano peppers
- 3 jalapeño peppers
- 3 chili peppers
- 1 head garlic
- 3 sprigs fresh oregano, stripped
- 1 teaspoon ground cumin
Instructions
- Heat oven to 350 degrees F.
- Cut top off garlic.
- Drizzle with olive oil.
- Wrap in foil.
- Bake for 1 hour.
- Wash and dry peppers.
- Roast on grill, over flame of gas stove, or in oven.
- Allow to cool.
- Remove skin and seeds from roasted peppers.
- Remove garlic from skin.
- In a blender, add peppers, garlic, oregano, and cumin.
- Purée until smooth, about 1-2 minutes.
Notes
- While we love the peppers we chose, that doesn't necessarily mean you do too! This recipe can easily be changed to suit your needs and preferences.
- Make sure you use fresh oregano. It makes a huge difference!
- If you don't have a blender, you can use a food processor.
- This recipe can be frozen or kept in the fridge, but it lasts longer in the freezer.
Nutrition
Serving: 1TablespoonCalories: 3kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 26mgFiber: 1gSugar: 1gVitamin A: 70IUVitamin C: 11mgCalcium: 4mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.