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Chile Paste or Sauce

Note: The first paste recipe is for Mexican dishes, the second for oriental dishes. The last is this cook's answer to a quick for  enchiladas, chiles rellenos,  or other dishes requiring an Adobo-type sauce. 

Add dried Cayenne, Thai, Serrano,  or Piquin pepper  flakes or powder for a hotter sauce or paste.  New Mexican,  Ancho (Poblano), or red bells make a milder paste or sauce. Both recipes must be either refrigerated or frozen.    Increase measurements and refrigerate or freeze some for future use.

1. Adapted from The Whole Chile Pepper Cookbook, D. Dewitt, N. Gerlach; The Savory Way, Deborah Madison; Betty Crocker's Mexican Cookbook; and, a Washington Post article.  You can add warm water to this and use as a sauce.

1     t coriander seeds
1/2  t cumin seeds
1/2  t dried oregano
2     cloves garlic, peeled
2-4  T  onion, chopped

5      whole Ancho (Poblano) or New Mexican (Numex) chiles, dried or fresh roasted
1/4   cp light olive oil or sunflower seed oil (For less fat, use 1 1/2 t cornstarch mixed with 4 T water or cooking wine.)

1.Puree chiles in blender with a little of the oil
2.Pound garlic and spices in mortar till fairly well pulverized.
3. Combine chopped onions, blended chile mixture, and rest of oil or water/cornstarch mixture.
5. Season with pinch of salt.
6. If making a paste for later use, cover with thin layer of oil and refrigerate or freeze
immediately.

2. Oriental Chile Paste

Note: Adapted from Secrets of Fat-Free Chinese Cooking, by Ying Chang Compestine.

1 1/2 T minced fresh or dried chile peppers
1 T minced garlic
1 1/2 t cornstarch
2 T low-sodium soy sauce
2 T cooking wine

1. Using a non-fat cooking spray, saute chile and garlic till garlic turns brown.

Chiles in any form, dried or fresh, to taste. 

Pinch of chili powder, cumin, oregano, coriander and salt, to taste
2 cps chicken broth
1 8-oz can of tomato sauce (if using puree, dilute with more chicken broth)
1 small onion, sliced
1 clove garlic, sliced

Saute onions and garlic in butter in medium sauce pan, add remaining ingredients and cook on low heat uncovered till right consistency (30-50 minutes).