Chile paste
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Small dried red chiles |
| ;such as Piquins | ||
| 2 | cups | Dried crushed red NM chiles |
| ;seeds included | ||
| ½ | cup | Vinegar, white wine |
| ¼ | cup | Garlic;finely chopped |
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Kosher salt |
Directions
"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)