Chili paste (puree)
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Chili paste (puree)
  Chili    Purees  
Last updated 6/12/2012 1:14:32 AM. Recipe ID 43473. Report a problem with this recipe.
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      Title: Chili paste (puree)
 Categories: New, Text, Import
      Yield: 1 Servings
 
           See below
 
  Any combination of: 6 ounces dried Ancho, Chipolte, Cascabel, or other
  chiles
  
  Remove the stems and seeds from your choice of dried chiles. Pour
  boiling water over the chiles
  
  to cover and soak 30 minutes. Drain the chiles and puree them
  thoroughly in a food mill or food processor fitted with a metal
  blade. If you use a food mill, the result will be a smooth paste. If
  you use a food processor, you may want to press the paste through a
  sieve to produce a totally smooth paste. The paste can be stored,
  covered and refrigerated 10 days to 2 weeks; if covered with oil, it
  will keep in the refrigerator several months.
  
  Yield: 1 1/2 cups 




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Recipe ID 43473 (Apr 03, 2005)

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