We recently discovered this magical easy-to-make and use spicy paste that whips together in a minute, stores for a long time, and can be used on top of a bowl of rice and beans or vegetables and turns the ordinary into the fantastic.
Ingredients:
• 24 dried hot red chili peppers (look in the Mexican spice section of your grocery store)
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 teaspoon ground coriander*
• 2 teaspoon ground (or not) caraway seeds*
• 1 teaspoon cumin*
*check out the bulk spice section, it's a lot cheaper than buying spices in those glass jars in the supermarket.
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain.
In a blender (Blendtec or Vitamix preferred), combine chili peppers, garlic, salt, and olive oil. Blend until a fairly smooth paste.
Store covered in the fridge.
Place a small amount (less than 1/2 teaspoon) in a bowl of cooked rice/beans/vegetables at time of serving. Stir and eat!
Ingredients:
• 24 dried hot red chili peppers (look in the Mexican spice section of your grocery store)
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 teaspoon ground coriander*
• 2 teaspoon ground (or not) caraway seeds*
• 1 teaspoon cumin*
*check out the bulk spice section, it's a lot cheaper than buying spices in those glass jars in the supermarket.
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain.
In a blender (Blendtec or Vitamix preferred), combine chili peppers, garlic, salt, and olive oil. Blend until a fairly smooth paste.
Store covered in the fridge.
Place a small amount (less than 1/2 teaspoon) in a bowl of cooked rice/beans/vegetables at time of serving. Stir and eat!
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