Mexican Chili Paste – Hand-Pounded Style

 

Mexican Green & Red Chili Paste – Hand-Pounded Style

Ingredients

5 green jalapeños hoặc serrano chiles

4 red Fresno chiles hoặc red jalapeños

2 dried árbol chiles, optional for extra heat

4 garlic cloves

¼ medium white onion, roughly chopped

2 medium Roma tomatoes

4 tomatillos, husks removed and rinsed

1 teaspoon coarse kosher salt

½ teaspoon cumin seeds

1 tablespoon fresh lime juice

1–2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro

½ teaspoon Mexican oregano

1 teaspoon apple cider vinegar, optional

Instructions

1. Roast the Vegetables

Place the green chiles, red chiles, tomatoes, tomatillos, onion, and garlic on a dry cast-iron skillet or comal over medium-high heat.

Roast them slowly, turning from time to time, until the skins develop dark blistered spots and the vegetables become soft.

The garlic will cook faster, so remove it once it is tender and lightly browned.

Let everything cool slightly.

2. Toast the Dried Chiles and Cumin

If using dried árbol chiles, toast them in the dry pan for only 10–20 seconds per side until fragrant.

Do not burn them, or the paste may become bitter.

Toast the cumin seeds briefly as well.

3. Start with the Garlic and Salt

Add the coarse salt to a molcajete or heavy stone mortar.

Add the roasted garlic.

Pound and grind them together until they form a rough paste.

The salt helps break down the garlic and other ingredients.

4. Pound the Cumin and Dried Chiles

Add the toasted cumin seeds and dried árbol chiles.

Crush them thoroughly with the pestle until mostly broken down.

It does not need to become completely smooth.

5. Add the Green and Red Chiles

Add the roasted green and red fresh chiles a few pieces at a time.

Pound them using an up-and-down crushing motion, then grind them against the rough sides of the molcajete.

Continue until the chiles release their juices but still have visible pieces.

For a texture like the photo, do not mash everything into a smooth purée.

6. Pound the Onion

Add the roasted onion.

Crush it lightly until it breaks into very small pieces and mixes with the chiles.

Some texture should remain.

7. Add the Tomatillos

Add the roasted tomatillos one at a time.

Press and crush them gently.

They will release enough liquid to turn the chile mixture into a thick, spoonable paste.

8. Add the Tomatoes

Add the roasted tomatoes last.

Crush them more gently than the other ingredients so there are still visible tomato pieces.

This creates the rustic, chunky texture shown in your reference image.

9. Finish the Chili Paste

Mix in:

lime juice
olive oil
Mexican oregano
chopped cilantro
optional apple cider vinegar

Use a spoon rather than the pestle at this stage.

Taste and adjust with additional salt or lime juice.

How the Texture Should Look

The finished chili paste should not be smooth like blender salsa.

It should have:

visible red chile pieces
visible green chile pieces
crushed tomato and tomatillo pulp
tiny pieces of garlic and onion
chile seeds throughout
thick, glossy juices
an uneven, rustic consistency

For a More Green Chili Flavor

Use:

7 green serranos
2 red chiles
5 tomatillos
only 1 tomato

For a More Red Chili Paste

Use:

6 red Fresno/red jalapeños
3 green serranos
3 Roma tomatoes
2 tomatillos