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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
Nutritional values (per serving, 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
- Depending on the desired heat, use a combination of your favourite chilies.
- Meanwhile, dry-roast the peppers in a hot skillet for just a minute or two until fragrant.
- Place the chilies in a pot and cover with boiling water. Place a lid on top and let them sit for 20-30 minutes.
- 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.
- Drain the chilies, remove the stems and seeds and place them in a food processor or blender.
- Add soaked chilies, cumin, paprika, onion, garlic, olive oil, balsamic vinegar, salt and pepper. Process until smooth.
- 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.
Ingredient nutritional breakdown (per serving, 1 tbsp, 15 g/ 0.5 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Peppers, chile (chili), flaked and dried, spices |
| 0.8 g | 0.3 g | 0.5 g | 8 kcal |
| Cumin, ground |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Paprika, spices |
| 0 g | 0 g | 0 g | 1 kcal |
| Onion, brown (yellow), raw |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Garlic, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 1.7 g | 15 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 tbsp, 15 g/ 0.5 oz |
| 1.3 g | 0.4 g | 2.2 g | 27 kcal |
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