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Chile paste

Yield: 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)

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