Chile Paste

Title:
Chile Paste

Yield:
1 Servings

Categories:
Heat
scale9,
Vegan,
Whole
chile,
Condiments,
Spicy




Ingredients:





     1 c  Small dried red chiles


          ;such as Piquins


     2 c  Dried crushed red NM chiles


          ;seeds included


   1/2 c  Vinegar, white wine


   1/4 c  Garlic;finely chopped


     2 tb Vegetable oil


     1 ts 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 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)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini