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Add a photoServings: 1
Ingredients
- 1 c. Small dry red chiles such as Piquins
- 2 c. Dry crushed red NM chiles seeds included
- 1/2 c. Vinegar, white wine
- 1/4 c. Garlic,finely minced
- 2 Tbsp. Vegetable oil
- 1 tsp Kosher salt
Directions
- "Chile pastes are very popular throughout Southeast Asia and are used to add in heat to a dish. The pastes can be added during cooking or possibly can be used as a condiment or possibly relish on the table. Vary the amount of garlic to suit individual tastes."
- Combine all the ingredients plus 3/4 c. of water in a blender and pure for 1 minute or possibly 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 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 321g | |
| Calories 339 | |
| Calories from Fat 245 | 72% |
| Total Fat 27.72g | 35% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2888mg | 120% |
| Potassium 364mg | 10% |
| Total Carbs 17.29g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 0.78g | 1% |
| Protein 2.88g | 5% |
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