Ancho chili paste, my friends. My new favorite thing. It has a wonderfully earthy taste to it. And, it isn’t overwhelmingly hot. I don’t like peppers that scorch your mouth, the flavors get drowned out. It’s dead simple to make. Go out and get some Ancho chilies (they are dried). Put them in a bowl and pour some boiling water over them. Let the mix sit for around a half an hour. When they are soft, remove the seeds and stems. Drop the rest into a Cuisinart or blender with some of the steeping water and blend until smooth. I’m all about the Ancho right now. In sauces, on tacos, scrambled eggs…