Chili Paste



3 poblano peppers, roasted

3 cascabel chilis, roasted

3 serrano peppers, roasted

1 head garlic, roasted

3 sprigs oregano, stripped

1 tsp cumin


  1. Cut top off garlic.
  2. Drizzle with olive oil and wrap in foil.
  3. Bake at 350 degrees for 1 hour.
  4. Roast peppers over a direct flame. (I use the grill.) Cool.
  5. Peel, core, and seed peppers.
  6. In food processor combine peppers, roasted garlic (squeeze paste out of husks), oregano, and cumin
  7. Process until smooth.
  8. Spoon by tablespoons into ice cube tray and freeze.