This is exciting! Today’s recipe is a sort of “gateway” ingredient that leads to all types of great foods that you may be missing if you are sticking to a low-carb or keto diet. We’re making a spectacular homemade chili paste that absolutely blows the socks off of any seasoning you’ll find in a grocery store. Stay with Kettle and Bones for tons of future recipes that will use this zesty chili paste.
But you have to make it first.
Get this in your fridge. Today.
You’ll need:
Mild, raw peppers (we used Poblano; you could use Banana, Anaheim, etc.)
Spicy raw peppers (we used Jalapenos and Serrano; you could use Habanero, Ghost Chiles, etc.)
Dried mild, fruity peppers (we used Aji Panca; you could use Ancho chiles, etc.)
Chipotle Peppers (adds a smokey richness, but is optional)
Neutral cooking oil (we used grapeseed oil)
Experiment! Try roasting half the fresh peppers and leaving half raw. A flavored paste could be prepared by adding garlic, spices (cumin, oregano) and/or vinegar.
Use your zesty chili paste to make dressings, sauces, marinades, and more. Say “goodbye” to dried chili powder.
For the dressing, we used:
Crema (Mexican, Honduran, Salvadorean, etc. or sour cream)
Our magnificent, zesty chili paste
Lime juice
Salt
You could also add chopped cilantro, green onions, oregano, or whatever else your heart desires.
Enjoy!