15 chiles, red, new mexican
1/4 cup oil, olive
1 garlic clove, minced
2 tbsp vinegar
1 tsp salt
HEAT SCALE HOT
A Recipe for
Aji Molido (Chile Paste - Red)
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
This Recipe for Aji Molido (Chile Paste - Red) is one of thousands in the Recipes-to-go Ethnic Cookbook.
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
If you enjoy this Aji Molido (Chile Paste - Red) Recipe - you should enjoy the recipe collections you can find on the websites below:
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This is a recipe for Aji Molido (Chile Paste - Red) from the recipe cookbook of Recipes-to-go (Ethnic)
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
I eat merely to put food out of my mind. |
| N.F. Simpson |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
If the chiles are dried, soak in water till softened. Remove seeds
and stems. Combine all ingredient in a food processor and puree to a
fine paste. This is a HOT condiment.
This South American chile paste can be used as a substitute whenever
fresh chiles are called for. It will keep for two weeks or more in the
refrigerator. For longer storage, increase the vinegar and reduce the
amount of olive oil.
Serves: 1
Aji Molido (Chile Paste - Red) Recipe brought to you by Recipes To-Go