In the Black Chili Paste Recipe

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In the Black Chili Paste
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Ingredients
3
Count
Nutrition
13
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Your chili paste will use whatever kinds and heat-scale of chiles that you like. The paste I make, my own self, uses mostly ancho chiles, a large, juicy, dark purple pod that came from in New Mexico on Earth That Was. I like the mild heat and smoky flavor. The guajillo peppers are good for that, too. Sometimes I add some chipotle or cascabel , or for extra heat. Other folks who like Earth That Was Chinese often use tien tsin peppers, or for Indian use sanaam or dundicuts. Of course, the fun part is coming up with your own combination that's perfect for you.
  2. Okay, first off, remember that you're going to be handling chile peppers. They're hot. It's up to you whether or not you get some gloves from the medic to do the job of keeping your hands covered, but I can tell you from experience that without them… forgetting about having made chili paste and rubbing your eyes or other sensitive nether parts later on can be painful. My own self, I wear the gloves.
  3. Let's do this thing! Go ahead and weigh out 6 ounces of your choice of dried chiles. Remove the stems and all the seeds and discard them.
  4. Put the cleaned chiles into a galley bowl and pour boiling water over them until they're covered. Let 'em soak for 30 minutes.
  5. Drain the water from the chiles (you can keep the water and use it with your noodles, iffen you like).
  6. Find the food processor or food mill in the galley and put the soaked chiles in there, then purée them thoroughly. If you use a processor, press the resulting puree through a sieve to get a totally smooth paste. If you use a mill, it'll come out as a smooth paste from that. You'll have about 1 1/2 cups of chili paste.
  7. Get yourself a clean jar with a tight lid that's large enough and put the paste into it, then pour some vegetable oil over so that there's a couple of centimeters oil on top of the paste. The oil helps preserve the paste and it'll keep several months in the fridge this way. Without the oil, it'll keep for about 14 days.
  8. There, now you've got yourself your own Heat. Experiment with different kinds of dried chiles you find in port, and enjoy!
  9. Note: this recipe is included in the cookbook Big Damn Chefs: The International Browncoat Charity Cookbook and is my own recipe. Big Damn Chefs is available and is a collaborative charity project. It is collection of recipes submitted by fans (also known as Browncoats) of Joss Whedon's Firefly television show.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13.32 Kcal (56 kJ)
Calories from fat 5.95 Kcal
% Daily Value*
Total Fat 0.66g 1%
Sodium 77.49mg 3%
Potassium 92.14mg 2%
Total Carbs 2.36g 1%
Sugars 0.33g 1%
Dietary Fiber 1.65g 7%
Protein 0.61g 1%
Iron 0.8mg 4%
Calcium 15.6mg 2%
Amount Per 100 g
Calories 282 Kcal (1181 kJ)
Calories from fat 126 Kcal
% Daily Value*
Total Fat 14g 1%
Sodium 1640mg 3%
Potassium 1950mg 2%
Total Carbs 50g 1%
Sugars 7g 1%
Dietary Fiber 35g 7%
Protein 13g 1%
Vitamin C 1mg 0%
Vitamin A 1mg 2%
Iron 17mg 4%
Calcium 330mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

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