Jds Chile Paste Recipes

Steps:

• Seed and devein chiles and cut in half Remove and discard stems from cilantro and parsley and loosely separate leaves Peel garlic cloves and cut in half
• Place chiles, cilantro, parsley and garlic in food processor with cutting blade Do not overcrowd, make multiple loads if necessary (depending on size of your processor bowl) Process until a rough chunky paste. If you need to make more than one load, pour into bowl and set aside Continue processing until all items are in rough chunky state
• Place all paste back into food processor, add salt, pepper, cumin and half of olive oil Process until well blended, but still a bit chunky
• Pour into airtight glass jar (this will make about a quart of sauce) with enough room left for the remainder of oil Pour the remainder of oil onto the top of paste (do not stir) Seal jar and store in fridge Will last up to 3 months if kept refrigerated
• Use as desired with meat, fish and poultry dishes. Can also be used to perk up salad dressings. If you are brave/crazy like my son, you can use it as a dip in lieu of salsa.

Steps:

• Put chiles in a bowl and cover with boiling water and a small plate to keep them submerged. Soak for about 30 minutes, or until soft. Reserve a bit of the soaking water. Clean each chile: remove stem, then pull or slit open; do this over sink, as they will contain a lot of water. Scrape out seeds, retaining some if you want a hotter paste.
• Put chiles, any seeds you might be using, the oil, a large pinch of salt and the garlic, if you are using it, in a blender or food processor. Purée until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.
• Use immediately or cool, cover tightly, and refrigerate for up to two days. Just before serving, taste and adjust seasoning if necessary.