Chili Pate Food
RED CHILE PASTE
The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor. You can vary the dried chiles if you want to make different kinds of chili pastes.
Provided by pasquale
Categories Side Dish Sauces and Condiments Recipes
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
- Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.4 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 104.6 mg, Sugar 0.2 g
CHILI PATE
Provided by Barbara Kafka
Categories appetizer
Time 12h25m
Yield 1 8-by-4-inch loaf; makes 28 slices or 112 canapes
Number Of Ingredients 12
Steps:
- Stir oil, cumin and red pepper together in a 1-cup glass measure. Cook at 100 percent power in a high-power oven (see Micro Tip) for 1 minute 30 seconds. Remove from oven and set aside.
- Place ground round, fat, garlic, onion, salt, pepper and reserved oil-spice mixture in a food processor. Process until onion is finely chopped. Add coriander and tomatoes and process until coriander is coarsely chopped. Scrape mixture into a bowl and stir in beans.
- Place mixture in a loaf pan, 9 by 5 by 3 inches. Cover with microwave plastic wrap. Cook for 12 minutes. Pierce plastic to release steam.
- Remove from oven and uncover. Cover with a towel for 10 minutes. Uncover and let stand until cool. Wrap pan tightly with foil or plastic wrap and place weight on the pate. Refrigerate for 8 to 12 hours. Uncover and unmold onto a plate. Cut into 1/4-inch slices.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams
CHILI PASTE
This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!
Provided by Lacy S.
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
- Add more spices if desired.
- Let stand at least 30 minutes before using (it should thicken).
Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1
CHILI PASTE
Steps:
- In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.
CHILI PASTE WITH GARLIC
Make and share this Chili Paste With Garlic recipe from Food.com.
Provided by tgobbi
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine chilies, sesame seeds, garlic& water.
- Heat oil in small saucepan.
- Test oil by dropping in a few Szechwan peppercorns.
- (It should sizzle but not burn).
- Pour hot oil over chili mixture.
- Cool& strain off the oil.
Nutrition Facts : Calories 174.2, Fat 18.6, SaturatedFat 2.4, Sodium 2.3, Carbohydrate 2.7, Fiber 1, Sugar 0.8, Protein 0.5
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CHILI PASTE RECIPE - HOMEMADE IS BEST! - PIP AND EBBY
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- In the bowl of a food processor, combine the shallots, the Serrano, red chili, Thai and Habanero peppers, garlic, sugar, salt, lime juice, canola oil, vinegar and Worcestershire sauce. Pulse until a chunky paste forms.
- Pour the paste into a small skillet or saucepan and bring to a simmer over medium heat. Let simmer for 7 minutes, or until the aroma of the garlic is noticeable. Remove from heat and let cool. Store covered in a sealed glass container in the refrigerator.
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- Chef John's Turkey Burger. View Recipe. Low in fat, turkey burgers get the rap for being boring and lacking flavor. Chile paste goes a long way towards rectifying the situation.
- Delicious Vegetarian Bolognese. View Recipe. This meatless Bolognese sauce features red lentils, mushrooms, and carrots, and a spicy kick from sambal oelek.
- Instant Pot® Buckwheat Minestra. View Recipe. This simple vegetable soup showcases buckwheat and lentils along with your favorite seasonal vegetables. And it gets a nice kick in the pants from sambal oelek chile paste, which enlivens all the flavors.
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- Chef John's Tuna Melt. View Recipe. For some, tuna and cheese together might seem unusual enough. This tuna melt goes one better, though, by introducing a kick of sambal oelek into the mix.
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- Bomba Calabrese (Spicy Calabrian Pepper Spread) View Recipe. You may not immediately think Italian when you think of spicy food. But keep thinking, and you might recall the fiery temptation that is Shrimp Fra Diablo or that the Calabrians have a spicy chile pepper paste that packs serious heat.
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