I found this recipe for chile-garlic paste in Mark Bittman's How to Cook Everything Vegetarian. I love chilli-garlic noodles, but the only chilli-garlic sauce I've seen in stores is insanely spicy. Even the smell of it literally takes my breath away. And no matter how little I use, Simran can't eat the finished product. So I'm making a milder version of chile-garlic paste using a milder chile so that it's heavier on the garlic and not so spicy. (If this turns out too spicy, I'll cut the amount of chile in half.)
Ingredients
1 cup hot dried red chiles, like red Thai, chile de arbol, pequin, or red New Mexico (I will be using ancho, also known as poblano, because it's one of the mildest chiles and I already have dried ones in the pantry.)
1/4 cup chopped garlic
1/4 cup white wine vinegar or distilled vinegar
2 tsp sugar
1 tsp salt, or to taste
Directions
1. Combine all the ingredients in a blender or food processor with 1/4 cup hot water and purée to a smooth paste. Add additional hot water by the tablespoon if the paste is too thick. Use immediately or refrigerate for up to 3 months.
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