15 chiles, red, new mexican
1/4 cup oil, olive
1 garlic clove, minced
2 tbsp vinegar
1 tsp salt
HEAT SCALE HOT
Directions
If the chiles are dried, soak in water till softened. Remove seeds
and stems. Combine all ingredient in a food processor and puree 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.
Servings: 1 cup
Aji Molido (Chile Paste - Red) Recipe brought to you by Recipe Ideas
Categories: Mexican
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It is quite possible to prove the history of recipes back into history, at least as far back as pharonic Egypt, and possibly even further than that. However, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. During Roman times 25BC a man called Apicius compiled a few documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and desserts, a style of dining still practiced today. He also describes how the early Romans used a good variety of herbs and spices, including a few you will know for example basil, fennel and asafoetida. During the succeeding few centuries, the wealthy families of the West competed to offer the most extravagent banquests, and because of this cooks and their recipe collections were at a premium. Nevertheless, it was during the 19th century the formal cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and writing down the recipes of their peers. By the arrival of the 1900s, recipe publications are in great demand, as a result of higher levels of literacy, people having more free time and having more money to spend. The introduction of television gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Aji Molido (Chile Paste Red) recipe.
