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How To Make Mexican Chili Paste

yield: 2 total time: 60 minutes
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Ingredients

  • 1 cup chilies dried Mexican, 3 oz - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol
  • 1 tablespoon ground cumin or 2 tbsp whole cumin seeds
  • 1 tablespoon paprika
  • 1 medium yellow onion roughly chopped, 110 g/ 3.9 oz
  • 4 cloves garlic sliced or 1/2 tsp garlic powder
  • 4 tablespoons extra virgin olive oil 60 ml
  • 1 tablespoon balsamic vinegar 15 ml
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon black pepper or to taste

Nutrition

  • Calories : 350 calories
  • Carbohydrate : 14 grams
  • Cholesterol : 10 milligrams
  • Fat : 31 grams
  • Fiber : 3 grams
  • Protein : 5 grams
  • SaturatedFat : 5 grams
  • Sodium : 1360 milligrams
  • Sugar : 4 grams
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