Re: [CH] chile-paste

Chet Bacon (hcbacon@connix.com)
Sun, 17 Jan 1999 08:57:08 -0500

 Aji Molido (Chile Paste - Red)

  15                            chiles, red, new mexican
  1/4      cup                  oil, olive
  1                             garlic clove; minced
  2        tablespoon           vinegar
  1        teaspoon             salt
                                ----HEAT SCALE  WARM----

 Remove seeds and stems. Combine all ingredient in a food processor and
 puree to a fine paste. This is a HOT condiment.
 This South American chile paste can be used as a substitute whenever
 fresh chiles are called for. It will keep for two weeks or more in the
 refrigerator. For longer storage, increase the vinegar and reduce the
 amount of olive oil.

John Dickson wrote:

> Does anyone in the news group have a recipe for making chili paste from
> home grow peppers.
> Many Thanks
> John Dickson

--


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