Ingredients
1 cup small dried red chiles
1 ; such as piquins
2 cup dried crushed red nm chiles
1 ; seeds included
1/2 cup vinegar, white wine
1/4 cup garlic, finely chopped
2 tbsp vegetable oil
1 tsp kosher salt
Directions
"Chile pastes are very popular throughout Southeast Asia and are
used to add heat to a dish. The pastes can be added during cooking
or can be used as a condiment or relish on the table. Vary the amount
of garlic to suit individual tastes."
Combine all the ingredients plus 3/4 cup of water in a blender and
pure for 1 minute or to the consistency of a thick paste.
Store in a glass container in the refrigerator; it will last up to
three months. Makes 3 to 4 cups.
From The Whole Chile Pepper Book page 63 Formatted to MM by
J.Duckett1 (Kat)
Servings: 1 servings
Chile Paste Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is possible to follow the history of written recipes far back into history, in truth as far back as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these old cookbooks were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts is a series of stone tablets in the Sumerian language which recount the making 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 to more modern times there were two interesting cookery books which date from the fourteenth century - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the spicy food that appears on menues today, but instead descriptions of the types of food prepared by the cooks of the wealthy. Over the next few centuries, the rich and powerful families of Wesstern Europe tried to lay on the most exotic meals, and consequentially the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery books were increasing in popularity mostly due to better eduction, more leisure time and disposable income. |
We hope you enjoy this Chile Paste recipe.
