Chili Paste (Puree)

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Title: Chili Paste (Puree)
Categories: New, Text, Import
Yield: 4 servings


: see below

Any combination of: 6 ounces dried Ancho, Chipolte,
Cascabel, or other chiles

Remove the stems and seeds from your choice of dried
chiles. Pour boiling water over the chiles

to cover and soak 30 minutes. Drain the chiles and
puree them thoroughly in a food mill or food processor
fitted with a metal blade. If you use a food mill, the
result will be a smooth paste. If you use a food
processor, you may want to press the paste through a
sieve to produce a totally smooth paste. The paste can
be stored, covered and refrigerated 10 days to 2
weeks; if covered with oil, it will keep in the
refrigerator several months.

Yield: 1 1/2 cups

Recipe By :COOKING LIVE SHOW #CL8722

Date: Fri, 1 Nov
1996 07:52:25 -0500

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