Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Small dried red chiles
;such as Piquins
2 c Dried crushed red NM chiles
;seeds included
1/2 c Vinegar, white wine
1/4 c Garlic;finely chopped
2 tb Vegetable oil
1 ts Kosher salt

"Chile pastes are very popular throughout Southeast Asia and are
used to add heat to a dish. The pastes can be added during cooking
or can be used as a condiment or relish on the table. Vary the amount
of garlic to suit individual tastes."

Combine all the ingredients plus 3/4 cup of water in a blender and
pure for 1 minute or to the consistency of a thick paste.

Store in a glass container in the refrigerator; it will last up to
three months. Makes 3 to 4 cups.

From The Whole Chile Pepper Book page 63 Formatted to MM by
J.Duckett1 (Kat)

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