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Ingredients:
1 cup small dried red chiles
1 ; such as piquins
2 cup dried crushed red nm chiles
1 ; seeds included
1/2 cup vinegar, white wine
1/4 cup garlic, finely chopped
2 tbsp vegetable oil
1 tsp kosher salt
Instructions:
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 3/4 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)
Servings: 1
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
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Spicy Recipes
Mexico
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Chile Paste Recipe brought to you by Mexican Recipes To-Go
