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00Ingredients
Red New Mexican Chiles, Garlic, Salt
Instructions
This easy to prepare, tasty paste provides a fresh flavor to any dish you make. You can also cook this up in large batches and freeze it for use all year long. The paste is very versatile and can be used as a base for enchilada sauces or chili con carne, or as an ingredient in marinades or pasta sauces. It will keep for a week in the refrigerator, or you can freeze it in plastic ice cube trays.
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12 fresh red New Mexican chiles, roasted, peeled, stems and seeds removed
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2 cloves garlic
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1/2 teaspoon salt
Place all the ingredients in a blender or processor with just enough water to blend. Puree until smooth, adding water if necessary; the paste should be thick.
Strain to remove any fibers from the paste.
Variation: Add more liquid and make a sauce.
Yield: 3/4 to 1 cup
Heat Scale: Medium
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This tasty paste is easy to prepare and adds a fresh flavor to any dish. You can cook this up in large batches and freeze it for use all year long.
IngredientsRed New Mexican Chiles, Garlic, Salt InstructionsThis easy to prepare, tasty paste provides a fresh flavor to any dish you make. You can also cook this up in large batches and freeze it for use all year long. The paste is very versatile and can be used as a base for enchilada sauces or chili con carne, or as an ingredient in marinades or pasta sauces. It will keep for a week in the refrigerator, or you can freeze it in plastic ice cube trays.
Place all the ingredients in a blender or processor with just enough water to blend. Puree until smooth, adding water if necessary; the paste should be thick. Strain to remove any fibers from the paste. Variation: Add more liquid and make a sauce. Yield: 3/4 to 1 cup Heat Scale: Medium
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