Red Chile Paste Recipe

Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife and remove the seeds and stem. Place the chiles in a large saucepan and add the chicken stock onion and garlic. Bring the mixture to a boil over high heat then reduce heat to medium and simmer until the chiles have softened about 15 minutes.

Pour the chile mixture into a blender filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender 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 stick blender and puree the chile mixture right in the cooking pot.