Aji Molido (Chili Paste - Red)
- 15 chili(s), red, New Mexican
- 1/4 cup(s) olive oil
- 1 garlic clove(s); minced
- 2 tablespoon(s) vinegar
- 1 teaspoon(s) salt
If the chilis are dried, soak in water until softened. 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 chili paste can be used as a substitute whenever fresh chilis 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.
Yield: 1 cup