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Ingredients
- 20 x Ancho Chili peppers, dry, seeded WEAR GLOVES
- 1 stalk lemon grass, coarsely minced
- 1 c. shallots, thinly sliced
- 5 x cloves garlic
- 1 Tbsp. ginger root, coarsely minced
- 1 x lime, zested
- 1 Tbsp. fresh cilantro
- 1 x -Tbsp. coriander seeds
- 1 x -tsp. cumin seeds
- 1 tsp salt
- 1/2 tsp grnd cinnamon
- 1 tsp brown sugar
- 2 Tbsp. peanut oil
Directions
- Make sure which the seeds have been removed from the Chili peppers. Soak the peppers in warm water for 10 min. Remove the peppers from the water and drain them. Coarsely chop the peppers and combine them with all of the remaining ingredients. Place them in a shallow roasting pan and bake them for 20 min at 350 degrees. Allow the mix to cold for 5 min and process in food processor till smooth.
- Store the paste in a covered glass jar in the refrigerator for up to 3 months.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 261g | |
| Calories 419 | |
| Calories from Fat 253 | 60% |
| Total Fat 28.74g | 36% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2353mg | 98% |
| Potassium 719mg | 21% |
| Total Carbs 42.79g | 11% |
| Dietary Fiber 5.0g | 17% |
| Sugars 4.36g | 3% |
| Protein 5.91g | 9% |
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