Chili Pepper Madness · by Mike Hultquist★ 4.7 (3)
Ancho-Guajillo Chili Paste Recipe
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 11%
CARBS 28G55% OF CAL
11G FIBER0G ADDED19G INTRINSIC0G OTHER19G TOTAL SUGAR
FAT 10G45% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An all-purpose chili paste made from ancho and guajillo peppers, onion, and garlic. A versatile pantry staple that adds deep, complex flavor to soups, stews, sauces, and slow-cooker recipes.
condimentmexican⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8-10 dried ancho peppers ((average sized, ~4-5 ounces total))
- 6-8 dried guajillo peppers ((average sized, ~1-2 ounces total))
- 2 tablespoons olive oil
- 1 small yellow onion (chopped)
- 3-4 cloves garlic (chopped)
- Salt to taste
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 11%
CARBS 28G55% OF CAL
11G FIBER0G ADDED19G INTRINSIC0G OTHER19G TOTAL SUGAR
FAT 10G45% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 218mg
- Total sugar
- 19g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1033mg
- Calcium
- 30mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 218MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.