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  Added: Oct 20, 2006  •  Visited (2101)  •  Print version Print this recipe (120)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Red Chili Paste
(Aji Molido Con Aceite)
Before using hot chilies, please read "How to Handle Hot Chilies" article.
What You Need:
  • 1 cup tightly packed dried hontaka chilies
  • 2 cups boiling water
  • 6 tablespoons olive oil
  • ½ teaspoon finely chopped garlic
  • ¼ teaspoon salt
  • 1 cup boiling beef or chicken stock, fresh or canned, or boiling water

  • How To Cook:
    1. Break the dried chilies in half and brush out the seeds. Place the chilies in a bowl, pour 2 cups of boiling water over them, and let them soak for 2 hours. Drain the chilies and discard the soaking water.

    2. Combine the chilies, oil, garlic, salt and boiling stock or water in the jar of a blender and puree at high speed for 1 minute, or until the mixture is reduced to a smooth puree. Scrape into a bowl and cover with plastic wrap.

    3. To make the paste by hand, puree the chilies and garlic in a food mill set over a bowl. Discard any pulp left in the mill. A few tablespoons at a time beat the boiling stock or water into the puree, then stir in the salt and oil, a tablespoon at a time.

    4. Chili paste can be used as a substitute for fresh hot chilies in many South American dishes. It will keep successfully for 2 to 3 weeks if it is tightly covered and refrigerated.

    To Make: about 2 cups
    This recipe is also available in:
    Cuisine » Americas » Paraguay
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Condiments » Oil
    Main Ingredient » Vegetables » Garlic
    Dish » Sauces & Condiments

     





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