If you’ve ever walked into a kitchen where a grandmother has been stirring a pot of chiles for hours, you know the unmistakable smell—smoky, spicy, deeply aromatic. It’s the smell of tradition, of something made slowly and with care. But in the modern kitchen, you don’t always have all day to tend a simmering pot. That’s where Nutrify steps in. What once took hours of babysitting now takes just minutes—simply toss your dried chiles and garlic into the appliance, press a button, and let the magic happen.
In many Latin American households, chili paste wasn’t just an ingredient—it was a weekly ritual. Grandmothers would set aside entire afternoons to toast, soak, and grind chiles by hand with stone mortars, carefully layering in flavor for dishes that told stories of generations. The air would fill with warmth and spice, and everyone knew something special was cooking.
The secret to this chili paste lies in the unique personalities of the chiles. Chiles de arbol bring a fiery brightness and straightforward heat—small but mighty, they add sharp spice that cuts through rich dishes. Ancho chiles, on the other hand, are all about depth: sweet, smoky, and almost raisin-like, with a dark, earthy character that gives the paste its full-bodied backbone.
This simple chili paste is a bold and flavorful base that’s most commonly used for pozole, where its smoky, spicy character deepens the entire broth. But its uses don’t stop there—try stirring it into soups and stews, spooning it over rice bowls and tacos, or even blending it into marinades. It’s rich in heat, depth, and just the right amount of smokiness, and it’s made from only a handful of pantry staples.
Ingredients
- 3/4 cup dried chiles de arbol
- 4 to 5 dried ancho chiles
- 500 ml water (or chicken stock for added flavor)
- 1/2 teaspoon salt
- 2 cloves garlic
Instructions
Step 1: Prep the Chiles
Break the stems off the chiles de arbol and ancho chiles. Shake out as many seeds as you like—removing more will give you a slightly less intense sauce, while leaving them in will add serious heat. Cut the ancho chiles into smaller pieces to help them blend more easily.
Step 2: Blend and Cook
Add all the ingredients to the Nutrify appliance. Choose the Hot mode and press Start. The mixture will heat and blend into a smooth chili paste.
Step 3: Adjust as Needed
Because dried chiles vary in texture and absorbency, your paste may come out thicker or thinner. If you hear the machine spinning too freely, like it’s empty, that means it’s struggling—add more water or stock as needed to help it blend.
How to Use It
Use this paste as a base for soups like tortilla soup or pozole, stir into beans, spoon over roasted vegetables, or mix into sauces and dressings for a spicy kick. A little goes a long way, so start small and build to your preferred heat level.
Store extra in a jar in the fridge for up to a week, or freeze in cubes for quick flavor bombs any time you need them.
Spicy. Bold. Simple. Made with love—and finally, without the all-day wait.