Chili Paste, Mexican
SidesCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Chili Paste, Mexican
| 1 | tbsp | Ancho chili powder |
| 1 | tbsp | Chipotle sauce |
| 1 | Onion | |
| 1 | tsp | Salt |
| 1 | tbsp | Dried oregano |
| 2 | Peeled red peppers (without stalk and seeds) | |
| 2 | tsp | Ground cumin |
| 4 | clove | Garlic |
| 4 | Large dried chili without seeds |
Instructions for Chili Paste, Mexican
To prepare the Chili Paste, Mexican recipe, please follow these instructions:
The peppers are halved, put into an oven in 5-10 my swimmer gets dark. Let them pull a quarter of an hour, after which the skin can easily be pulled off. Got them in a blender with remaining ingredients. Run on to it is a fine paste
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