| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Heat scale9, Vegan, Whole chile, Condiments, Spicy |
1 |
Servings |
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 |
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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