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Slowly heat to a simmer (the garlic and pepper should be at a slow, steady sizzle). Simmer on low for 15 minutes.**
Remove from the heat. Using a slotted spoon, carefully scoop the chiles, garlic, and coriander out of the oil and into a blender. To filter the remaining oil for use later, let cool, then strain into a clean bottle.
Use within 3 to 5 days or freeze in an ice tray by scooping 1 to 2 Tbsp. of the paste into each cube compartment.
Chiles – Dried chile peppers all have different flavors and heat levels, but pretty much any pepper can be used in this chile paste. Of course we love the flavor of New Mexico red chile, and thanks to my friends at Diaz Farms, I’m now hooked on chile de arbol as well. These two peppers blended together to make a very unique and spicy paste. If you don’t have these peppers, I would recommend ancho (dried poblano) as a substitute for the NM red chile and chile pequin, Thai bird’s eye or cayenne in place of the chile de arbol – in other words, a medium to medium hot chile and a hot chile. You may want to change of the ratio depending on the heat levels of the peppers. A 1:1 ratio yields a HOT paste whereas 2:1 yields medium.
Roasted Red Bell Pepper or Tomato – The bell pepper is used mainly to add more moisture to the paste in order to achieve a smooth consistency. As an added benefit, it also adds a little sweetness. If you don’t have a roasted bell pepper, use a medium sized tomato. I would recommend adding only 1/2 of it at first. If you need more moisture for a smoother texture, add the other half.
Storage – This paste keeps in the refrigerator for 3 to 5 days. Freeze what you don’t use. To freeze, scoop 1 – 2 Tbsp. in each pocket of an ice tray and freeze. Once frozen, remove from the tray and transfer to a freezer bag. Throw a cube into soups, stews, salsas, or any dish in which you want a spicy, chile flavor. Below are several suggestions on how to use this paste.
Recipe author: MJ of MJ's Kitchen