CHILE GARLIC PASTE
If you're looking for more heat without the characteristic smokiness of the chipotle, just add a few ordinary dried red chiles. For Mexican-style chile paste, add a bit of cumin, and some oregano or epazote. With good curry powder or garam masala you'd produce the kind of paste you see in northern India. You can make a blend similar to harissa, the classic paste from North Africa, by adding coriander and cumin. If you use fresh herbs or aromatics (including garlic), refrigerate the finished paste and use it within a day or so for maximum freshness and oomph. If all your seasonings are dried, the paste will last a couple of weeks at least. Remember this, though: Chiles can burn. If you have rubber gloves, use them. If not, every time you touch a chile, wash your hands with warm soapy water several times and be careful not to touch your eyes. The heat belongs on the table.
Provided by Mark Bittman
Categories easy, quick, condiments, project
Time 45m
Yield About 1/2 cup
Number Of Ingredients 4
Steps:
- Put chiles in a bowl and cover with boiling water and a small plate to keep them submerged. Soak for about 30 minutes, or until soft. Reserve a bit of the soaking water. Clean each chile: remove stem, then pull or slit open; do this over sink, as they will contain a lot of water. Scrape out seeds, retaining some if you want a hotter paste.
- Put chiles, any seeds you might be using, the oil, a large pinch of salt and the garlic, if you are using it, in a blender or food processor. Purée until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.
- Use immediately or cool, cover tightly, and refrigerate for up to two days. Just before serving, taste and adjust seasoning if necessary.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 675 milligrams, Sugar 15 grams, TransFat 0 grams
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Salahelsayed Alsayed
[email protected]This is a must-try recipe for any home cook.
Jahangir Mahar
[email protected]I can't wait to try this recipe.
Emranul Islam
[email protected]This paste is a game-changer in the kitchen.
Andrew Wafela
[email protected]I highly recommend this recipe.
Jesse Cleaves
[email protected]This is the best chile garlic paste I've ever had.
Kids Drawing
[email protected]I'll definitely be making this again and again.
Sudais Rehman
[email protected]This recipe is a keeper!
COREA ANGELCOREA
[email protected]5 stars!
Alex Felician
[email protected]Overall, I'm really happy with this recipe. It's easy to make, delicious, and versatile. I'll definitely be making it again.
Vinesh Thakur
[email protected]I found that the paste was a bit too oily for my liking. I drained some of the oil before using it.
Osoreal Sheknowthedeal
[email protected]This paste is a bit spicy for my taste. Next time I'll use less chiles.
Sophia Estrada
[email protected]I had some trouble finding fresh chiles at my local grocery store. I ended up using dried chiles and they worked just fine.
Austin Karpinski
[email protected]I love that this recipe uses fresh ingredients. It makes the paste taste so much better than the store-bought kind.
Jamil Jibrin
[email protected]This paste is so versatile. I've used it in stir-fries, soups, and even as a marinade. It always adds a delicious flavor to my dishes.
Hafiz Muhammad Ikram
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. But I was pleasantly surprised by how mild the paste actually is. It has a nice warmth to it without being overpowering.
Lucas Theodorou
[email protected]I followed the recipe exactly and the paste turned out great. It has a nice balance of heat and flavor.
Sejal Deula
[email protected]I love the simplicity of this recipe. Just a few ingredients and you have a delicious and versatile condiment.
KEVIN NDERITU Tv
[email protected]This chile garlic paste is a staple in my kitchen. I use it in everything from stir-fries to pasta sauces. It's so easy to make and it adds so much flavor to my dishes.