In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Preserving Chiles (Chile Paste)
- add review
- #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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
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!