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Ají Molido

Wednesday, 18 November 2009

Description

This South American 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. For a red paste, substitute 15 dried New Mexican red chiles, soaked in water. For a green paste, substitute 10 New Mexican green chiles, roasted, peeled, and chopped. For a much hotter paste, add 5 habanero chiles. All chiles should have the seeds and stems removed.

Ingredients

At a glance
Cuisine
South American
Cooking Method
No Cook
Difficulty
Easy
Heat Level
4
Chile
Ají
Meal/Course
Condiment
Makes
1 cup of paste

20 fresh yellow ají chiles, or substitute yellow wax hot or jalapeño seeds and stems removed, chopped
1/4 cup olive oil
1 clove garlic, minced
2 tablespoons vinegar
1 teaspoon salt

Methods/steps

Combine all ingredients in a food processor and puree in batches to a fine paste.

 

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