Red chile paste
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rocoto chiles; seeds removed |
| 1 | cup | Boiling water |
| 2 | Cloves garlic; chopped fine | |
| 1 | cup | Chicken stock or broth |
| ½ | cup | Oil |
Directions
Here's a recipe using Rocoto chiles from _The Fiery Cuisines_ by Dave DeWitt [ISBN 0-312-29211-2]. It originally called for using Santaka chiles, but I bet Rocotos would be a good substitute.
Pour the boiling water over the chiles and let stand 20 minutes or until the chiles are soft. Drain the chiles and combine with all the other ingredients. Place the mixture in a blender and puree until smooth.
YIELD: 1½ cups
SERVING SUGGESTIONS: Serve as an accompaniment to broiled or roasted meats or with poultry. Place in a small bowl and allow guests to use as much as they dare. Can also be used in sauces and combination entr‚es when a heat source is required. Posted to CHILE-HEADS DIGEST V4 #090 by Bob Batson <bob@...> on Aug 19, 1997