Aji molido (chile paste - red)

Yield: 1 Cup

Measure Ingredient
15 Chiles, red, New Mexican
¼ cup Oil, olive
1 Garlic clove; minced
2 tablespoons Vinegar
1 teaspoon Salt

HEAT SCALE - HOT

If the chiles are dried, soak in water till softened. Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a HOT condiment.

This South American chile paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or more in the refrigerator. For longer storage, increase the vinegar and reduce the amount of olive oil.

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