Basic Chili Paste To Replace Chili Powder Recipe

• 3 whole sweet fresh dried chilies, such as
• , New Mexico, or
• ,
• 2 small hot dried chilies, such as
• or cascabel,
• 3 whole rich, fruity dried chilies, such as ancho,
• ,
• , or
• ,
• 2 whole chipotle dried chilies canned in adobo sauce, plus 2 tablespoons (30ml) sauce
• 1 quart (950ml)
• or store-bought low-sodium chicken stock

1. Place chilies on a microwave-safe plate and microwave on high at 15-second intervals until hot, pliable, and toasted-smelling, about 30 seconds total.
2. Combine all chilies in a medium saucepan and add chicken broth. Simmer over medium-high heat until chilies are completely tender, about 10 minutes. Alternatively, place chilies and chicken broth in a 2-quart microwave-safe container, cover with plastic wrap, and microwave on high power until liquid is simmering, about 5 minutes. Let stand 5 minutes. Transfer to a countertop blender or hand blender cup and blend until completely smooth.
3. Store chili paste in the refrigerator for up to 1 week. Alternatively, divide paste into ice cube trays, freeze, and transfer frozen chili paste cubes into freezer bags to store in the freezer for up to 6 months.

chilies, mexico, chilies, rich, chilies, chicken

Taken from www.seriouseats.com/recipes/2015/01/chili-puree-replace-chili-powder-recipe.html (may not work)