This South American Ají Molido 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. For a red paste, substitute 15 dried New Mexican red chiles, soaked in water. For a green paste, substitute 10 New Mexican green chiles, roasted, peeled, and chopped. For a much hotter paste, add 5 habanero chiles. All chiles should have the seeds and stems removed.
Ají Molido Ingredients
- 20 fresh yellow ají chiles, or substitute yellow wax hot or jalapeño seeds and stems removed, chopped
- 1/4 cup olive oil
- 1 clove garlic, minced
- 2 tablespoons vinegar
- 1 teaspoon salt
Instructions
- Combine all ingredients in a food processor and puree in batches to a fine paste.
Photo by Yente Van Eynde from Pexels
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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