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)
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This Recipe for Aji Molido (Chile Paste - Red) is one of thousands in the Recipes-to-go Ethnic Cookbook.
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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If you enjoy this Aji Molido (Chile Paste - Red) Recipe - you should enjoy the recipe collections you can find on the websites below:
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This is a recipe for Aji Molido (Chile Paste - Red) from the recipe cookbook of Recipes-to-go (Ethnic)
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
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What do snowmen eat for breakfast? Snowflakes. |
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Food Tip |
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