Aji
Molido con Aceite - (
Red Chili Paste )
Classic
Latin American Recipe
Makes:
about 2 cups
Ingredients:
1 cup Dried Hontaka Chilies (tightly packed)
2 cups Boiling Water
6 tbls. Olive Oil
1/2 tspn. Garlic (finely chopped)
1/4 tspn. salt
1 cup Boiling Beef or Chicken Stock (fresh or canned, or boiling
water)
Procedures:
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. 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. (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.)
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.
Other
Related Links:
Classic
Latin American Recipes