Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Preserving Chiles (Chile Paste)
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- #38126
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
25 chiles
white vinegar (see method)
2 teaspoons salt
directions
Wash the chiles, then just remove the stalks, but not the seeds.
Put the whole chiles into the jar of a blender, add about 1/2 tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chile fumes! Let it settle before opening the lid, carefully.)
If the chile paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste. Then stir in the salt.
Keep the finished chile paste in a sterilized jar in the refrigerator, ready to use whenever chiles are needed in a recipe.
cook's notes
I use this every year when we have a glut of hot hot chilli peppers. This is an Indonesian style chilli paste, a great way to keep excess chillies you've harvested.
added by
muzzie
nutrition data
75 calories, 0 grams fat, 18 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
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reviews & comments
August 11, 2020
This works great with smoked peppers .Jalapeno and habaneros
would this stay long without refrigeration?
The directions specifically say to refrigerate so I wouldn't store it at room temperature.
February 21, 2014
i added garlic and olive oil, yummo! not to say this isn't great too!