Baloo's pasilla & tomato paste

Yield: 5 Deciliter

Measure 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

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

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