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)