Baloo's pasilla & tomato paste
5 Deciliter
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried Pasilla Peppers seeded | |
| 250 | grams | Dried Tomatoes |
| 4 | decilitres | Water |
| 3 | larges | Garlic cloves |
| Juice from 1 Lime | ||
| 5 | cloves | Japanese Soy Sauce |
| 5 | cloves | Cognac |
| 1 | tablespoon | Honey |
Directions
Toast the chilis and dried tomatoes lightly in a hot frying pan (don't burn). Put chilis, tomatoes and water in a sauce pan and boil until soft (c:a 10 minutes). Add garlic cloves and simmer 3 more minutes.
Drain and reserve the liquid. Put chilis and tomatoes in a food processor. Add lime juice, soy sauce, honey and cognac. Use the knife on high speed to make a smooth paste. Add some of the reserved liquid if needed. Boil the paste for a few minutes and fill in jars. Makes a nice but rather mild chili paste. Serve with grilled or deep fried seafood.
From the kitchen of Baloo