Roasted Chile Paste
Yields: 3 Cups
  • 10 Anaheim chiles
  • 3 heads garlic
  • Extra-virgin olive oil
  • ⅓ cup fresh lime juice
  • 2 tablespoons fish sauce
  • 1. teaspoons turbinado sugar
  • Kosher salt, to taste
  1. Prepare a charcoal grill over high heat. Roast chiles over grill, turning, until charred and softened, about 10 to 12 minutes. Once cooled, peel and seed chiles. (You don’t need to be overly meticulous; a few seeds and charred spots are nice in the final paste.)
  2. Cut off tops of garlic heads. Drizzle each head of garlic with 1 teaspoon oil and cover with a double layer of foil. Grill over indirect heat until softened, 25 to 30 minutes. Once cooled, remove foil and peel garlic cloves.
  3. Mash garlic in a granite mortar and pestle. Add peeled chiles, and mash into a fibrous paste. Stir in lime juice, fish sauce, and turbinado sugar, and season to taste with salt.
Recipe by Louisiana Cookin at