Yield: 5 Deciliter
|6||Dried Pasilla Peppers seeded|
|250 grams||Dried Tomatoes|
|3 larges||Garlic cloves|
|Juice from 1 Lime|
|5 cloves||Japanese Soy Sauce|
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