LAN CHI CHILI PASTE RECIPES

If you’re looking for more heat without the characteristic smokiness of the chipotle, just add a few ordinary dried red chiles. For Mexican-style chile paste, add a bit of cumin, and some oregano or epazote. With good curry powder or garam masala you’d produce the kind of paste you see in northern India. You can make a blend similar to harissa, the classic paste from North Africa, by adding coriander and cumin. If you use fresh herbs or aromatics (including garlic), refrigerate the finished paste and use it within a day or so for maximum freshness and oomph. If all your seasonings are dried, the paste will last a couple of weeks at least. Remember this, though: Chiles can burn. If you have rubber gloves, use them. If not, every time you touch a chile, wash your hands with warm soapy water several times and be careful not to touch your eyes. The heat belongs on the table.

Provided by Mark Bittman

Total Time 45 minutes

Yield About 1/2 cup

Number Of Ingredients 4

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 120, UnsaturatedFatContent 1 gram, CarbohydrateContent 26 grams, FatContent 1 gram, FiberContent 4 grams, ProteinContent 6 grams, SaturatedFatContent 0 grams, SodiumContent 675 milligrams, SugarContent 15 grams, TransFatContent 0 grams

If you’re looking for more heat without the characteristic smokiness of the chipotle, just add a few ordinary dried red chiles. For Mexican-style chile paste, add a bit of cumin, and some oregano or epazote. With good curry powder or garam masala you’d produce the kind of paste you see in northern India. You can make a blend similar to harissa, the classic paste from North Africa, by adding coriander and cumin. If you use fresh herbs or aromatics (including garlic), refrigerate the finished paste and use it within a day or so for maximum freshness and oomph. If all your seasonings are dried, the paste will last a couple of weeks at least. Remember this, though: Chiles can burn. If you have rubber gloves, use them. If not, every time you touch a chile, wash your hands with warm soapy water several times and be careful not to touch your eyes. The heat belongs on the table.

Provided by Mark Bittman

Total Time 45 minutes

Yield About 1/2 cup

Number Of Ingredients 4

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 120, UnsaturatedFatContent 1 gram, CarbohydrateContent 26 grams, FatContent 1 gram, FiberContent 4 grams, ProteinContent 6 grams, SaturatedFatContent 0 grams, SodiumContent 675 milligrams, SugarContent 15 grams, TransFatContent 0 grams