FOR TRADITIONAL BARBECUE, CONTEMPORARY SMOKED FOOD, & GRILLED DISHES
We fancy that Hestia, the Greek goddess of the hearth and the overseer of cooking, would love this fiery blend of coarsely ground dried red chile. New Mexicans know this elemental mixture as chile caribe. If you’re using the paste for grilling, be sure to keep the fire’s temperature in the medium heat range.
Hestia’s Fiery Red Chile Paste is a bold and vibrant condiment that celebrates the rich flavors of New Mexican red chiles. Made from dried whole New Mexican red chile pods, this fiery paste is a key ingredient in many traditional Southwestern and Mexican dishes. The chiles used in the paste can range from mild to hot, allowing cooks to customize the level of spiciness to their preference.
To create this enticing chile paste, the dried chile pods are toasted to release their aromatic flavors and then soaked in water until they become soft. The softened chiles are then blended with the reserved soaking water (or fresh water) to form a smooth and intense paste. The addition of kosher salt or coarse sea salt enhances the taste profile, adding a perfect balance of flavors to the paste.
Hestia’s Fiery Red Chile Paste is incredibly versatile and can be used as a marinade, seasoning, or rub for various meats, particularly pork. When generously applied to cuts of pork and allowed to marinate, the paste infuses the meat with a delightful combination of smoky, spicy, and slightly sweet flavors. The paste can be used immediately or stored in the refrigerator for later use, providing a convenient and flavorful addition to your culinary repertoire.
Whether you’re preparing traditional Tacos al Pastor, spicing up grilled meats, or adding a kick to your favorite Mexican or Southwestern dishes, Hestia’s Fiery Red Chile Paste is sure to delight your taste buds with its authentic and robust taste. Embrace the fiery flavors of the Southwest and elevate your cooking with this exceptional chile paste that embodies the essence of the region’s rich culinary heritage.
MAKES: ABOUT 3 CUPS
INGREDIENTS:
- 8 ounces (20 to 25) dried whole New Mexican red chile pods—mild, medium, hot, or a combination
- 1 teaspoon kosher salt or coarse sea salt, or to taste
INSTRUCTIONS:
- Toast the dried chile pods in several batches in a cast-iron skillet over medium heat. Be sure to remove the chiles from the skillet as soon as they become fragrant to avoid burning them.
- Once the toasted chiles have cooled, break off the stems and discard the seeds from the pods. If your skin is sensitive, it’s advisable to wear rubber or plastic gloves while handling the chiles. Transfer the chiles to a medium-size saucepan and cover them with at least 2 cups of water. Bring the water to a quick boil and then remove the saucepan from the heat. Allow the chiles to soak in the water until they become soft, which typically takes about 20 minutes. After soaking, taste the soaking water. If it tastes bitter, drain it off and discard it. If not, you can reserve 2 cups of the soaking water.
- Transfer the soaked chiles to a blender. Add the reserved 2 cups of soaking water (or 2 cups of fresh water) and puree the mixture until it forms a smooth paste.
- If desired, you can strain the chile paste through a strainer, pushing the mixture through while discarding any bits of skin left behind. Alternatively, the paste can be used as is, or you can transfer it to a covered container and refrigerate it for up to a month.
- To use the chile paste as a rub, generously apply it to large cuts of pork, ensuring that the meat is well-coated with the paste. Allow the seasoned meat to sit for at least 45 minutes at room temperature, or you can refrigerate it wrapped or covered overnight for more intense flavor before cooking.
