Recipe by kitchenslave03
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.
Top Review by Dell's Wife
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!!!!
- 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
Directions See How It's Made
- 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.