"This chile paste is spicy but not to an extreme. It has a sweet, smokey flavor to it that is great for recipes calling for chile paste or mixing with Ranch dressing for a spicy dip. I use this in a recipe of mine for baked beans that gives it a nice little kick without being overbearing. There is not a large variety of fresh chile peppers available in my area so most of the peppers I used were bottled."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot; bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.
Transfer mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.