Ingredients
- Any combination of:
- 6 oz. dried ancho, chipotle, cascabel or other chiles.
- The heat of the paste will depend on the variety of chili or chiles you use.
Directions
Remove stems and seeds from your choice of dried chiles. Pour boiling water over the chiles to cover and soad 30 min. Drain and puree them thoroughly in a food mill or food processor fitted with a metal blade. If you use a food mil, the result will be smooth paste. In a food processor, you may need to press the paste through a sieve to produce a totally smooth paste. The paste can be stored, covered and refrigeragted 10 day to 2 weeks; if covered with oil, it will keep in the refrigerator several months.
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Submitted 6/13/05.
Source: Good Morning America WCHS-TV
Submitted By: Ruth Burbage
burbage@pell.net
Chili Paste