An Amazing Chile Paste


Being a total chilehead, I’m always interested in chile products that can make life easier.  The line of chile pastes manufactured by MexiChefs certainly fits that description.  Recently my friends at MexGrocer sent me the entire collection of MexiChef chile pastes to experiment with, and the first one I used was the chipotle paste.  But what to do with it?  Well, it’s too hot here in Albuquerque to cook indoors, so I decided to invent a grilling sauce with the paste.  Grilling sauces, also called finishing sauces, are not marinades and they’re not barbecue sauces.  They are applied at the end of the grilling process to add great flavor to the meat being grilled.  In this case, the butter caused the fire to flare up, so watch carefully and move the meat around to the top of the grill with the lowest temperature to avoid burning it.  Here is the recipe I used:

Chipotle Paste Grilling Sauce

1 stick (1/4 pound) butter
1 teaspoon chipotle paste (or more to taste)
1/2 cup red wine
1/2 teaspoon garlic powder

In a small saucepan, combine all the ingredients and bring to a boil.  Reduce the heat to medium and cook to reduce the sauce by one-half.  The butter and the wine will tend to separate, so stir constantly.  When reduced, remove the sauce to the grill.  Brush the meat with the sauce during the last half of the grilling process, taking care that the meat doesn’t burn.

Yield: 1/2 cup or less
Heat Scale: Mild, so add more paste if you want it hotter.

Here is the result of my experiment, shot one minute before I devoured this absolutely delicious pork chop:


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AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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