5ancho or pasillo dried chilies, stemmed and seeded
3California or costeño dried chilies, stemmed and seeded
2cascabels, pequin or árbol chilies, stemmed and seeded
16-ounceschicken stock
Instructions
Tear the dried chilies into 1-inch pieces. This doesn't have to be exact, it's just easier to work with smaller pieces.
Add chilies to a big saucepan and toast pieces on medium-high heat, about 3-5 minutes. Stir the chilies pieces constantly so they do not burn.
Add the chicken stock to the saucepan and let simmer for 8 minutes or until the chilies are softened. Once the chilies are softened, take the pan off the heat and let cool 5 minutes.
Pour the cooled chilies and chicken stock mixture into a blender and blend until a smooth puree is formed, about 2 minutes.
Add to chili as needed or freeze for later use!
Notes
This recipe was inspired by Chili Paste, The Food Lab.