Aji Molido (Chile Paste - Yellow)
Use this paste to give your sandwiches a brand new experience.
Yield
8 servingsPrep
5 minCook
0 minReady
5 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
hot chili peppers
aji, yellow, chopped, substitue yellow wax hot, chiles or jalapenos |
*
|
| ¼ | cup |
vegetable oil
olive |
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
vinegar
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
hot chili peppers
aji, yellow, chopped, substitue yellow wax hot, chiles or jalapenos |
*
|
| 59 | ml |
vegetable oil
olive |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
vinegar
|
|
| 5 | ml |
salt
|
|
Directions
Remove seeds and stems. Combine all ingredients in a food processor and purée to a fine paste. This is a HOT condiment.
This South American chile paste can be used as a substitute whenever fresh chiles 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.
