Recipe - Chile Paste

1 cup Small dried red chiles
;such as Piquins
2 cup Dried crushed red NM chiles
;seeds included
One half cup Vinegar, white wine
One fourth cup Garlic;finely chopped
2 tablespoon Vegetable oil
1 teaspoon Kosher salt

"Chile pastes are very popular throughout Southeast Asia and are used to
add heat to a dish. The pastes can be added during cooking or can be used
as a condiment or relish on the table. Vary the amount of garlic to suit
individual tastes."

Combine all the ingredients plus Three fourths cup of water in a blender and pure
for 1 minute or to the consistency of a thick paste.

Store in a glass container in the refrigerator; it will last up to three
months. Makes 3 to 4 cups.

From The Whole Chile Pepper Book page 63 Formatted to MM by J.Duckett1
(Kat)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini