Fiery Chile de Árbol Garlic Paste

Ingredients

• 25 peppers dried chile de árbol peppers
• 8 cloves garlic
• 0.5 cup extra virgin olive oil
• 0.5 cup water
• 1 teaspoon kosher salt
• 1 tablespoon lime juice
• 0.5 teaspoon ground cumin
• 0.5 teaspoon oregano
• 1 teaspoon agave nectar
• 1 medium shallot
• 1 tablespoon tomato paste
• 1 tablespoon white wine vinegar
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon black pepper
• 1 teaspoon achiote paste

Instructions

1. 1Rehydrate the dried chile de árbol peppers by soaking them in hot water for 20-30 minutes until softened. Drain the peppers, reserving a small amount of the soaking liquid.
2. 2Briefly sauté the roughly chopped shallot and peeled garlic cloves in 1 tablespoon of the Extra Virgin Olive Oil until fragrant, about 2-3 minutes.
3. 3Combine the rehydrated chiles, sautéed shallot and garlic, the remaining Extra Virgin Olive Oil (1/2 cup minus 1 tablespoon), 1/2 cup water, Kosher salt, Lime juice, Ground cumin, dried Oregano, Agave nectar, Tomato paste, White wine vinegar, Smoked paprika, black pepper, and Achiote Paste in a high-speed blender.
4. 4Blend until a smooth, vibrant paste forms. If needed to achieve desired consistency, add a tablespoon or two of the reserved chile soaking liquid.
5. 5Taste the paste and adjust seasoning with additional salt or lime juice as desired.