20 chiles, aji, yellow, chopped substitue yellow
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 - Yellow)
Food Tip |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
This Recipe for Aji Molido (Chile Paste - Yellow) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Chemically speaking, chocolate really is the world's perfect food. |
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This is a recipe for Aji Molido (Chile Paste - Yellow) from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
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| Elsie de Wolfe (Lady Mendl) |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
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The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
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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 - Yellow) Recipe brought to you by Recipes To-Go