Prep 5 mins
Cook 45 mins
If you love spicy food, you will love this recipe. I searched forever for a good recipe to duplicate the chile paste used as a condiment in Asian cooking. This can be used in cooking for a little zip as well as at the table. This recipe came from Food & Wine, who say it will keep in the fridge up to 3 months. We wouldn't know because we run out after about 3 weeks.
- 1 cup loosely packed dried red chili, rinsed (1 oz)
- 3⁄4 cup boiling water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon peanut oil
- 1⁄4 minced shallot
- 1 teaspoon rice vinegar
- In a heatproof bowl cover chiles with the boiling water. Place a small plate on chiles to keep them submerged and soak til pliable, at least 20 min or up to 2 hours.
- Transfer chiles and soaking liquid to a blender and puree. Blend in salt and sugar.
- Heat a wok or large skillet over moderately high heat and add oil. Stir fry shallots til softened, about 2 minute Add chile puree and stir fry about 20 seconds. Remove from heat and stir in vinegar. Transfer to resealabe glass bowl and let cool. Store covered in the fridge.
WOOHOO!!!Thank you kitchenslave!! I've been looking for something that is SPICY but has great FLAVOR and THIS IS IT!! I got this recipe 3 days ago and am already making my second batch! I didn't have shallots so I minced 2 TBL onion and 1TBL garlic worked out great! Thank you again!!!!