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
--
*-----------------------------------------------------------------*
* Chet Bacon KA1ILH | Okay, who put a *
* PO Box 284 | "stop payment" on my *
* Southington, CT 06489 | reality check? *
* E-Mail: | Homepage: *
* hcbacon@connix.com | http://www.connix.com/~hcbacon *
* cbacon@connix.com(work) | http://www.connix.com/~cbacon (work) *
*-----------------------------------------------------------------*
* Adopt a Doberman Help end puppy mills! www.dru.org *
*-----------------------------------------------------------------*