Active Time
N/A
Total Time
30 MIN
Yield
Serves : Makes 1 1/2 cups
© David Malosh

How to Make It

Step 1    

In a large microwave-safe bowl, cover the dried chiles with 2 cups of hot water. Cover the bowl with plastic wrap and microwave at high power for 2 to 3 minutes, until the chiles are slightly softened. Let stand at room temperature until the chiles are fully softened, about 5 minutes.

Step 2    

Drain the chiles, reserving 2/3 cup of the soaking liquid. Transfer the chiles and their reserved soaking liquid to a blender or food processor. Add the chipotles and puree until very smooth. Strain, pressing hard to remove the skin and any seeds.

Step 3    

On a work surface, combine the garlic, cumin, caraway and oregano and chop until the caraway seeds are minced. In a medium skillet, heat the olive oil. Add the garlic paste and shallots and cook over moderate heat, stirring occasionally, until the shallots are softened, about 6 minutes. Add the chile puree and cook over low heat, stirring occasionally, until thick, about 10 minutes. Season with salt and black pepper. Let cool, then transfer to a jar and refrigerate.

Chef's Notes

Uses Rub the spice paste on pork chops before grilling; blend it with butter and serve with grilled steak; mix it with yogurt as a dip for naan; mix it with mayonnaise and use as a sandwich spread.

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