 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 20 |
|
If you love spicy food, you will love this recipe. I searched forever for a good recipe to duplicate the chile paste used as a condiment in Asian cooking. This can be used in cooking for a little zip as well as at the table. This recipe came from Food & Wine, who say it will keep in the fridge up to 3 months. We wouldn't know because we run out after about 3 weeks. Ingredients:
1 cup loosely packed dried red chili, rinsed (1 oz) |
3/4 cup boiling water |
1 teaspoon salt |
1 teaspoon sugar |
1 tablespoon peanut oil |
1/4 minced shallot |
1 teaspoon rice vinegar |
Directions:
1. In a heatproof bowl cover chiles with the boiling water. Place a small plate on chiles to keep them submerged and soak til pliable, at least 20 min or up to 2 hours.
2. Transfer chiles and soaking liquid to a blender and puree. Blend in salt and sugar.
3. Heat a wok or large skillet over moderately high heat and add oil. Stir fry shallots til softened, about 2 minute Add chile puree and stir fry about 20 seconds. Remove from heat and stir in vinegar. Transfer to resealabe glass bowl and let cool. Store covered in the fridge.
|
|