Ingredients
Equipment
Method
- Cover the dried guajillo chiles with warm filtered water in a bowl. Soak until softened and pliable, about 20 minutes as a planning estimate, longer if still stiff. Drain, remove stems and seeds, and retain some soaking water. Cool the peppers and retained liquid before blending.
- Toast the coriander, caraway, and cumin seeds in a dry stainless-steel pan for about one minute, moving them through the pan until fragrant rather than blackened. Remove from the heat, grind with a mortar and pestle so whole hard seeds do not remain, and cool.
- Halve and deseed the fresh red chiles. Chop the garlic and cilantro leaves/tender stems. Juice the lemon without seeds. Have the measured liquid coconut oil cooled until no longer hot.
- Put the cooled soaked peppers, fresh chiles, ground spices, garlic, cilantro, lemon juice, coconut oil, and natural salt in the Ninja BN801 pitcher. Blend to a thick spoonable paste, stopping the motor before scraping as needed. Add only a little reserved cooled soaking liquid if needed to help the blades; stay below MAX LIQUID.
- Transfer to a clean container, cover, refrigerate promptly and use within four days, or freeze small portions for longer storage. Coconut oil firms when cold; thaw frozen paste in the refrigerator and let only the portion needed soften enough to measure. Keep the remainder cold.
Notes
Batch: One batch; finished jar volume varies with pepper size and the soaking liquid needed.
Time: Planning estimate: 15 minutes preparation + 5 minutes toasting/grinding + about 20 minutes soaking = 40 minutes. Soak until the chiles are pliable; give stiff peppers longer. Cool the peppers, spices and liquid before the BN801. Some preparation overlaps with soaking.
Oil: Use the measured liquid coconut oil, cooled until no longer hot. It allows this Full GAPS paste to go into cooked meals. Do not add a separate unmeasured oil layer to the jar.
Texture: Blend to a thick spoonable paste without stiff chile pieces or whole garlic cloves. Small herb and ground-spice flecks remain. Add only a little cooled soaking liquid as needed.
GAPS: Full GAPS after the ingredients are introduced. The paste contains peppers and seed spices, so it is not No-Plant or nightshade-free. It has no eggs, dairy, honey, or added sugar. This is not a fermented preparation.
Storage: Refrigerate covered and use within four days, or freeze small portions for longer storage. Thaw in the refrigerator. Coconut oil firms when chilled; soften only the portion needed enough to measure, keeping the rest cold.
Scaling: 2× doubles all nine measured ingredient amounts for two batches. Use enough water to cover the dried peppers, blend in batches below the MAX LIQUID line when needed, and mix the batches together to distribute the spices and oil.