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
The History of Recipes
Food historians have proved the existance of recipes back into ancient history, at least as far as ancient Egypt, and maybe further still. Interesting though that is, these, old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to food historians is a collection of clay 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 anyone who drank it feel blissful. As our culinary historical trip moves on a few more years we have two interesting books which appeared in the 14th Century - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that we all know today, but instead descriptions of the types of food prepared for the rich people of those days. Over the following few hundred years, the upper-class families of Europe competed with each other to serve up the most exotic meals, and consequentially the best cooks and their recipes could command a high salary. However, it was during the 19th century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, verifying, and writing down the recipes of their peers. Like it or not, the introduction of television brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Aji Molido (Chile Paste Red) recipe.
