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)
A good cook is like a sorceress who dispenses happiness. |
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This Recipe for Aji Molido (Chile Paste - Yellow) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Aji Molido (Chile Paste - Yellow) from the recipe cookbook of Recipes-to-go (Ethnic)
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There is no sincerer love than the love of food. |
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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| P. J. O'Rourke |
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