Description
The Tex Mex paste recipe is a bold, smoky, and versatile blend made with chilies, garlic, and spices. Perfect as a marinade, sauce base, or flavor booster, it’s easy to make, customizable in spice level, and stores well for quick Tex Mex meals anytime.
Ingredients
Scale
- 4–5 dried chilies (ancho, guajillo, or chipotle)
- 4 garlic cloves, unpeeled
- ½ medium onion, sliced
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano (Mexican preferred)
- 1 tbsp lime juice
- Salt & pepper, to taste
- 1 tsp honey or brown sugar (optional)
Instructions
- Toast the Chilies – Remove stems and seeds, then toast in a dry skillet for 30 seconds each side.
- Soak – Place chilies in warm water for 15–20 minutes until soft.
- Roast Veggies – Char garlic and onion in skillet for 4–5 minutes.
- Bloom Spices – In a saucepan, heat tomato paste, cumin, paprika, oregano, and olive oil for 2–3 minutes.
- Blend – Combine softened chilies, garlic, onion, and spice mixture in a blender. Add lime juice, salt, and pepper. Blend until smooth. Adjust thickness with chili soaking water.
- Rest – Transfer to jar, let sit for 1 hour before using.
Notes
- For a milder paste, use ancho chilies and remove all seeds.
- For extra smoky flavor, double the smoked paprika or add a splash of liquid smoke.
- Store in the fridge for up to 2 weeks, or freeze in cubes for 3 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45kcal
- Sugar: 1g
- Sodium: 120mg
- Fat: 3,5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: <1g