Chile paste

Yield: 1 servings

Measure Ingredient
1 cup Small dried red chiles
\N \N ;such as Piquins
2 cups Dried crushed red NM chiles
\N \N ;seeds included
½ cup Vinegar, white wine
¼ cup Garlic;finely chopped
2 tablespoons Vegetable oil
1 teaspoon Kosher salt

"Chile pastes are very popular throughout Southeast Asia and are used to add heat to a dish. The pastes can be added during cooking or can be used as a condiment or relish on the table. Vary the amount of garlic to suit individual tastes." Combine all the ingredients plus ¾ cup of water in a blender and pure for 1 minute or to the consistency of a thick paste.

Store in a glass container in the refrigerator; it will last up to three months. Makes 3 to 4 cups.

From The Whole Chile Pepper Book page 63 Formatted to MM by J.Duckett1 (Kat)

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