How To Make Mexican Chili Paste

Step 1Depending on the desired heat, use a combination of your favourite chilies.

Step 2Meanwhile, dry-roast the peppers in a hot skillet for just a minute or two until fragrant.

Step 3Place the chilies in a pot and cover with boiling water. Place a lid on top and let them sit for 20-30 minutes.

Step 4Optionally, 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.

Step 5Drain the chilies, remove the stems and seeds and place them in a food processor or blender.

Step 6Add soaked chilies, cumin, paprika, onion, garlic, olive oil, balsamic vinegar, salt and pepper. Process until smooth.

Step 7Place 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.