Steps to Make Patagonia Chile Glaciers

Red Chile Paste

The lake district is considered by most travelers to be the most picturesque area in all of vast patagonia, a region known for its beauty.

Recipe Summary Red Chile Paste

The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor. You can vary the dried chiles if you want to make different kinds of chili pastes.

Ingredients | Patagonia Chile Glaciers

4 dried ancho chiles

4 dried New Mexico chiles

3 cups chicken stock

½ white onion, diced

3 cloves garlic, minced

Directions

Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.

Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

Chipotle Red Chili Paste: For a hotter and smokier flavor, add 2 or more dried chipotles.

Info | Patagonia Chile Glaciers

prep: 30 mins cook: 15 mins total: 45 mins Servings: 20 Yield: 4 cups

TAG : Red Chile Paste

Side Dish, Sauces and Condiments,

Images of Patagonia Chile Glaciers

Patagonia Chile Glaciers / Hielo continental or campo de hielo sur), located at the southern patagonic andes between chile and argentina, is the world's second largest contiguous extrapolar ice field.