New Mexico inspired red chili
A smokey, spicy kick
Cookware & Appliances Needed
- Stovetop or Hot plate
- Pan
- Blender
- Large fine mesh strainer
Ingredients
- Guajillo chili – 10 grams
- Pasilla-ancho chili – 22 grams
- New Mexico chili – 20 grams
- Arbol chili – 35 grams
- Water- 1/2 cup
- Garlic – 4 cloves
- Onion – 62 gram (1/4 onion)
- Cilantro – 5 grams (5 stems)
- Whole black peppers – 5
- Mexican oregano – 1/2 TBSP
- Cumin – 1/4 TSP
- Coriander – 1/4 TSP
- Caldo de res broth – 2 cups
- Olive Oil – 1/2 TSP
Instructions
- Begin by: Removing the stems from the chilis.
- Break apart your chilis as you add them to the pan over medium low heat.
- Once fragrant, add water and rehydrate your chilis.
- Transfer chilis to a blender and add garlic, onion, cilantro, whole black peppers, Mexican oregano, cumin, coriander, and caldo de res broth. Blend until smooth.
- Add olive oil to a pan over medium low heat. Transfer your mixture to the pan through a large fine mesh strainer.
- Stirring frequently and once chili reaches a simmer, turn off heat.
- Enjoy!
