Guajillo Paste II

Default Image
A slightly more complex paste that includes tomato paste and garlic
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 8 guajillo chiles (about 5" long) stemmed and seeded
    • 11/2 cup water
    • 1 tablespoon tomato paste
    • 1 clove garlic
    • 1 teaspoon kosher salt


Tear chiles in pieces and place in a medium bowl.  Bring water to a boil and pour over chiles. Soak chiles for about 30 minutes until pliable.  Add chiles and remaining ingredients to a blender and puree.  You can use the soaking water to thin the mixture as desired.

To store the paste place it in a small, tightly-sealed jar or other container.  Store refrigerated for about 2 weeks.

Recipes From - The Gourmet Food And Cooking Resource