Ancho-Guajillo Chili Paste Substitute for Tomato paste
Ancho-guajilo is a dried version of almost-ripe, red in color before dried of Poblano Chile, popular in Mexican Cuisine. It is a great substitution to tomato paste. Check the recipe video here. With this paste you sure know what you are using in your cooking instead of store bought tomato paste. Since this Poblano is available almost all year long it is a perfect ingredients for your recipes. This pepper is mild and sweet. For the paste the seed is completely removed wich makes it very edible for people that can’t tolerate pepper heat. When frying this pepper use medium heat as it tend to creat smoke at high heat quickly. I love the flavor and its versatility in recipes. So for this paste, what you need is:
Dried Ancho Chile
Boiling water
Vinegar
Oil
This paste can be frozen for months for later use.
Ingredients
Instructions
You can add about 4 tablespoons of the water you soaked the chili in if your blender need more liquid to puree the Ancho chili.
I can only find ancho chili powder. How much would I use to make
The paste? Thank you
Hi sunshine! Feel free to use as much as powder you need. The tickness is your personal preference. If you are aiming for the consistency of tomato paste, add water to your powder gradually until you get that consistency.