Red Chile Paste
Cooking paste in stock 200 gm.
Recipe Summary Red Chile Paste
The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor. You can vary the dried chiles if you want to make different kinds of chili pastes.Ingredients | Rendang Chicken Paste4 dried ancho chiles4 dried New Mexico chiles3 cups chicken stock½ white onion, diced3 cloves garlic, mincedDirectionsMake a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.Chipotle Red Chili Paste: For a hotter and smokier flavor, add 2 or more dried chipotles.Info | Rendang Chicken Pasteprep: 30 mins cook: 15 mins total: 45 mins Servings: 20 Yield: 4 cups
TAG : Red Chile PasteSide Dish, Sauces and Condiments Recipes,
