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Hello Fresh Tex Mex Paste Recipe

Hello Fresh Tex Mex Paste Recipe - As Good As The Real Thing

Keesha
Today's copycat Hello Fresh tex mex paste is super easy to make and packed with flavors. It's easy to adjust and extremely versatile in the way it can be used!
5 from 24 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Roasting time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 85 kcal

Ingredients
  

For the roasted garlic and tomatoes

  • 2 bulbs garlic
  • 4-5 medium tomatoes, halved or quartered
  • Olive oil
  • Sea salt, to taste

For the tex mex paste

  • 3/4 cup (4 ounces) Chipotle chilis
  • 3 medium white onions, peeled and quartered
  • 2 tbsp tomato paste
  • 2 tbsp cocoa powder
  • 5 tsp rice vinegar
  • 5 tsp sugar
  • 4 tsp store-bought chili-garlic paste (such as Sambal Oelek or chili-garlic sauce)
  • 3-4 tsp fine salt, to taste
  • 2-3 tsp chili powder, to taste
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp dried oregano

Instructions
 

Make the roasted tomatoes and garlic

  • Begin by setting your oven to 400ºF (200ºC) to preheat.
  • Slice the garlic bulbs in half. Place each half in a sheet of foil.
  • Drizzle some olive oil over the garlic bulb and season it lightly with salt. Make sure the oil covers all of the exposed cloves.
  • Loosely wrap the bulbs in foil and place them on a parchment-lined roasting tray. Set it aside.
  • Next, add the halved tomatoes to the roasting tray. Drizzle them with a bit of oil and season them lightly with salt and pepper.
  • Place the roasting tray inside the oven. Leave them to roast for about 30-40 minutes. Make sure to check the garlics' progress to prevent the tomatoes from burning.
  • When the garlic is golden brown and very soft, you can remove the tray from the oven and leave it to cool at room temperature.

Re-hydrate the Chipotle chilis

  • If using dried chipotle chilis, remove the stems and most of the seeds to control the spice level.
  • Place the chilies into a medium pot and fill it with water.
  • Bring the ingredients to a simmer over medium heat and leave the chilies to rehydrate for roughly 15-20 minutes.
  • Once they have become soft again, drain them from the water and set them aside.

Make the paste base

  • When all of your elements have been prepared, place the roasted tomatoes, garlic, onions, and rehydrated chilies into a blender.
  • Blend these ingredients together until you have a uniform, smooth paste.
  • Pour the mixture into a medium or large saucepan.

Simmer the Tex-Mex paste

  • Add the store-bought chili-garlic paste, tomato paste, cocoa powder, rice vinegar, sugar, and all remaining herbs and spices. Stir thoroughly to combine.
  • Bring the paste to a gentle simmer over medium heat.
  • Cook for 15–20 minutes, stirring occasionally, until thickened, rich, and aromatic. The paste will darken in color, and a little oil may begin to separate from the surface, that’s when it’s ready.

Nutrition

Calories: 85kcalCarbohydrates: 18gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 1244mgPotassium: 438mgFiber: 4gSugar: 9gVitamin A: 1321IUVitamin C: 18mgCalcium: 58mgIron: 2mg
Tried this recipe?Let me know how it was!