I have been using chile paste in a lot of my cooking lately, because it’s just so flavorful.

I make my own and use it in braises, sauces and marinades.  (In chili. Duh.)  It takes just a bit of time, and if you portion it out in ice cube trays and freeze it, you’ve got a little bit to add whenever you want a little kick in your cooking.  And a little kick is kind of nice.

Chile Paste

4 dried pasilla chiles

2 dried chipotle chiles

4 dried Guajillo chiles

In a tall container, combine chiles and cover with boiling water.  Allow to stand for 30 minutes.  Drain.  Remove the stems and the seeds.  Do a thorough job removing seeds if you don’t want your paste too spicy, leave a few if you love heat.  Add the cleaned chiles to the bowl of a food processor or a blender.

Now make sure you wash your hands really well.  PK tip: Don’t touch your eyes, for God’s sake, you’ll go blind.  At least temporarily.

Add a bit of water (1/4 c to start) and blend until smooth.  If the chiles need a bit of help blending, add a bit more water (a tablespoon at a time).

Portion out the paste into ice cube trays or small containers.  Freeze.  If you used an ice cube container, pop out the cubes once they’re frozen and put into a Ziploc.

Playlist included Oh My Heart, by R.E.M.