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How To Make Mexican Chili Paste

★★★★★★★★★★
4.7 stars, average of 252 ratings

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If you love spicy food, you need to make this smoky Mexican chili paste!

Ever since I made my own, I never got back to store bought. It’s easy, completely customisable, and it adds a fantastic flavor boost to any dishes like this Keto Chili where you can use it instead of all of the spices. This chili paste is also great for marinating meat and adding a flavour to veggie sides such as cauliflower rice.

You can easily adjust the heat by using different chilies. I used 2 Chipotle, 4 Ancho, 2 Arbol, 2 Guajillo, 1 Passila, 1 Cascabel and 1 Mulato Chilies. This combination results in mild-spicy Mexican chili paste. If you prefer your chili paste mild, avoid using Chipotle peppers. If you prefer more heat, add some Arbol chilies or more Chipotle chilies.

It's best if you wear gloves when handling hot peppers, especially if you are sensitive. Make sure to wash your hands afterwards and avoid touching your eyes at any cost.

Hands-on Overall

Serving size 1 tbsp, 15 g/ 0.5 oz

Allergy information for How To Make Mexican Chili Paste

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Low FODMAP
Vegetarian
Vegan

Nutritional values (per 1 tbsp, 15 g/ 0.5 oz)

Net carbs1.3 grams
Protein0.4 grams
Fat2.2 grams
Calories27 kcal
Calories from carbs 19%, protein 6%, fat 75%
Total carbs2.2 gramsFiber0.9 gramsSugars0.6 gramsSaturated fat0.3 gramsSodium74 mg(3% RDA)Magnesium2 mg(0% RDA)Potassium16 mg(1% EMR)

Ingredients (makes about 2 cups/ 480 g/ 17 oz)

  • 85 g dried Mexican chilies (3 oz) - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol
  • 1 tbsp ground cumin or 2 tbsp whole cumin seeds
  • 1 tbsp paprika
  • 1 medium yellow onion, roughly chopped (110 g/ 3.9 oz)
  • 4 cloves garlic, sliced or 1/2 tsp garlic powder
  • 4 tbsp extra virgin olive oil (60 ml)
  • 1 tbsp balsamic vinegar (15 ml)
  • 1 tsp sea salt, or to taste
  • 1/2 tsp black pepper, or to taste

Instructions

  1. Depending on the desired heat, use a combination of your favourite chilies. How To Make Mexican Chili Paste
  2. Meanwhile, dry-roast the peppers in a hot skillet for just a minute or two until fragrant.
  3. Place the chilies in a pot and cover with boiling water. Place a lid on top and let them sit for 20-30 minutes.
  4. Optionally, you can briefly dry-roast the cumin like I did the spices in my Homemade Harissa Paste (just use 2 tablespoons of whole seeds instead of 1 tablespoon of powder). Once roasted and fragrant, use a mortar and pestle to break into pieces. How To Make Mexican Chili Paste
  5. Drain the chilies, remove the stems and seeds and place them in a food processor or blender. How To Make Mexican Chili Paste
  6. Add soaked chilies, cumin, paprika, onion, garlic, olive oil, balsamic vinegar, salt and pepper. Process until smooth. How To Make Mexican Chili Paste
  7. Place the paste in a jar and store in the fridge for up to a week. Place any remaining chili paste in an ice-cube tray and freeze for up to 3 months. How To Make Mexican Chili Paste

Mexican Chili Paste
Step by Step

★★★★★★★★★★
4.7 stars, average of 252 ratings
Mexican Chili Paste
This easy homemade Mexican chili paste is packed with flavor. It's ideal for marinating meat & veggies and making soups, dressings & dips.
Hands on20m
Overall1h
Servings32
Calories27 kcal
Pin it

Ingredients

  • 85 g dried Mexican chilies (3 oz) - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol
  • 1 tbsp ground cumin or 2 tbsp whole cumin seeds
  • 1 tbsp paprika
  • 1 medium yellow onion, roughly chopped (110 g/ 3.9 oz)
  • 4 cloves garlic, sliced or 1/2 tsp garlic powder
  • 4 tbsp extra virgin olive oil (60 ml)
  • 1 tbsp balsamic vinegar (15 ml)
  • 1 tsp sea salt, or to taste
  • 1/2 tsp black pepper, or to taste

Instructions

  1. Depending on the desired heat, use a combination of your favourite chilies.
  2. Meanwhile, dry-roast the peppers in a hot skillet for just a minute or two until fragrant.
  3. Place the chilies in a pot and cover with boiling water. Place a lid on top and let them sit for 20-30 minutes.
  4. Optionally, you can briefly dry-roast the cumin like I did the spices in my Homemade Harissa Paste (just use 2 tablespoons of whole seeds instead of 1 tablespoon of powder). Once roasted and fragrant, use a mortar and pestle to break into pieces.
  5. Drain the chilies, remove the stems and seeds and place them in a food processor or blender.
  6. Add soaked chilies, cumin, paprika, onion, garlic, olive oil, balsamic vinegar, salt and pepper. Process until smooth.
  7. Place the paste in a jar and store in the fridge for up to a week. Place any remaining chili paste in an ice-cube tray and freeze for up to 3 months.

Nutrition (per serving, 1 tbsp, 15 g/ 0.5 oz)

Calories27kcal
Net Carbs1.3g
Carbohydrates2.2g
Protein0.4g
Fat2.2g
Saturated Fat0.3g
Fiber0.9g
Sugar0.6g
Sodium74mg
Magnesium2mg
Potassium16mg

Detailed nutritional breakdown (per 1 tbsp, 15 g/ 0.5 oz)

Net carbsProteinFatCalories
Total per 1 tbsp, 15 g/ 0.5 oz
1.3 g0.4 g2.2 g27 kcal
Peppers, chile (chili), flaked and dried, spices
0.8 g0.3 g0.5 g8 kcal
Cumin, ground
0.1 g0 g0 g1 kcal
Paprika, spices
0 g0 g0 g1 kcal
Onion, brown (yellow), raw
0.2 g0 g0 g1 kcal
Garlic, fresh
0.1 g0 g0 g1 kcal
Olive oil, extra virgin
0 g0 g1.7 g15 kcal
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)
0.1 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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