How To Make Mexican Chili Paste | KetoDiet Blog

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If you love spicy food, you need to make this smoky Mexican chili paste!

Ever since I made my own, I never got back to store bought. It’s easy, completely customisable, and it adds a fantastic flavor boost to any dishes like this Keto Chili where you can use it instead of all of the spices. This chili paste is also great for marinating meat and adding a flavour to veggie sides such as cauliflower rice.

You can easily adjust the heat by using different chilies. I used 2 Chipotle, 4 Ancho, 2 Arbol, 2 Guajillo, 1 Passila, 1 Cascabel and 1 Mulato Chilies. This combination results in mild-spicy Mexican chili paste. If you prefer your chili paste mild, avoid using Chipotle peppers. If you prefer more heat, add some Arbol chilies or more Chipotle chilies.

It’s best if you wear gloves when handling hot peppers, especially if you are sensitive. Make sure to wash your hands afterwards and avoid touching your eyes at any cost.

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Hands-on Overall

Nutritional values (per serving/ 1 tbsp/ 15 g/ 0.5 oz)

1.3 grams
0.9 grams
0.4 grams
2.2 grams
0.3 grams
27 calories

Total Carbs 2.2 grams
Fiber 0.9 grams
Net Carbs 1.3 grams
Protein 0.4 grams
Fat 2.2 grams
of which Saturated 0.3 grams
Calories 27 kcal
Magnesium 2 mg (1% RDA)
Potassium 16 mg (1% EMR)

Macronutrient ratio: Calories from carbs (27%), protein (9%), fat (64%)

Ingredients (makes about 2 cups/ 480 g/ 17 oz)

  • 85 g dried Mexican chilies (3 oz) – any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol
  • 1 tbsp ground cumin or 2 tbsp whole cumin seeds
  • 1 tbsp paprika
  • 1 medium yellow onion, roughly chopped (110 g/ 3.9 oz)
  • 4 cloves garlic, sliced or 1/2 tsp garlic powder
  • 4 tbsp extra virgin olive oil (60 ml)
  • 1 tbsp balsamic vinegar (15 ml)
  • 1 tsp sea salt, or to taste
  • 1/2 tsp black pepper, or to taste


  1. Depending on the desired heat, use a combination of your favourite chilies.
    How To Make Mexican Chili Paste
  2. Meanwhile, dry-roast the peppers in a hot skillet for just a minute or two until fragrant.
  3. Place the chilies in a pot and cover with boiling water. Place a lid on top and let them sit for 20-30 minutes.
  4. Optionally, you can briefly dry-roast the cumin like I did the spices in my Homemade Harissa Paste (just use 2 tablespoons of whole seeds instead of 1 tablespoon of powder). Once roasted and fragrant, use a mortar and pestle to break into pieces.
    How To Make Mexican Chili Paste
  5. Drain the chilies, remove the stems and seeds and place them in a food processor or blender.
    How To Make Mexican Chili Paste
  6. Add soaked chilies, cumin, paprika, onion, garlic, olive oil, balsamic vinegar, salt and pepper. Process until smooth.
    How To Make Mexican Chili Paste
  7. Place the paste in a jar and store in the fridge for up to a week. Place any remaining chili paste in an ice-cube tray and freeze for up to 3 months.
    How To Make Mexican Chili Paste

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