Spicy Red Chili Paste from Uruguay

Hello food lovers, how are you today? Do you want delicious food? Want to go to a restaurant to enjoy a delicious meal but do not have the time and money? do not worry, just cook what you want to enjoy, especially for those of you who like to cook, would have been more satisfied cook themselves rather than buying. So prepare your apron and let cook ...

This time I will share a recipe from Uruguay, this dish is perfect for those of you who like spicy. Foods that will make you can not stop eating. Cuisine that we will make is ... Spicy Red Chili Paste.

 

Let's start by preparing Ingredients that will be used to cook this dish.

Ingredient:

• 1 cup tightly packed dried hontaka chilies or if you want more spicy, you can add more.
• 1 cup boiling beef or chicken stock, fresh or canned, or boiling water
• 2 cups boiling water
• 6 tablespoons olive oil
• ½ teaspoon finely chopped garlic  
• ¼ teaspoon salt

  

Cooking Instructions:

• Break the dried chilies in half and brush out the seeds
• Place the chilies in a bowl, pour 2 cups of boiling water over them, and let them soak for 2 hours
• Drain the chilies and discard the soaking water
• Combine the chilies, oil, garlic, salt and boiling stock or water in the jar of a blender and puree at high speed for 1 minute, or until the mixture is reduced to a smooth puree
• Scrape into a bowl and cover with plastic wrap
• To make the paste by hand, puree the chilies and garlic in a food mill set over a bowl
• Discard any pulp left in the mill. A few tablespoons at a time beat the boiling stock or water into the puree, then stir in the salt and oil, a tablespoon at a time
• Chili paste can be used as a substitute for fresh hot chilies in many South American dishes. It will keep successfully for 2 to 3 weeks if it is tightly covered and refrigerated

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After cooking, make sure all equipment is clean and tidy yes. How do you feel? more satisfied are you with your cooking itself. Let the spirit, the more often the cooking, then you will become an expert and do not lose your cooking with world-class chefs. And before you go, please comment and follow my blog, do not forget to share as well, thanks a lot.