Dried chile paste+
4 ounces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Dried chiles (ancho, pasilla or mulato) deveined and seeded | |
| Boiling water | ||
| 3 | tablespoons | Vegatable oil |
Directions
This could be for sauces, stews. soups, grilled cheese sandwiches, pizza, or crisp crackers and cream cheese.
Preheat oven to 350 degrees F. Lightly toast the chiles in the oven 3 to 5 minutes, or until they've puffed up. Place in a small bowl and add just enough boiling water to cover. Let soak 20 minutes. Drain.
Place in a blender or food processor fitted with the steel blade and puree with the oil to make a smooth paste. Store in a covered container in the refrigerator. This will keep several months.
This recipe came from "Peppers Hot & Sweet" by Beth Dooley typed by Mary Riemerman
Submitted By MARY RIEMERMAN On 03-07-95