Esta es una exhibición prevé de cómo se va ver la receta de 'Chili Paste (Puree)' imprimido.

Receta Chili Paste (Puree)
by Global Cookbook

Chili Paste (Puree)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • See below

Direcciones

  1. Any combination of: 6 ounces dry Ancho, Chipolte, Cascabel, or possibly other chiles
  2. Remove the stems and seeds from your choice of dry chiles. Pour boiling water over the chiles
  3. to cover and soak 30 min. Drain the chiles and puree them thoroughly in a food mill or possibly 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.
  4. Yield: 1 1/2 c.