Chili Paste (Puree)

1. 1

   Remove the stems and seeds from your choice of dried chiles.

2. 2

   Pour boiling water over the chiles to cover and soak 30 minutes.

3. 3

   Drain the chiles and puree them thoroughly in a food mill or food processor fitted with a metal blade.

4. 4

   If you use a food mill, the result will be a smooth paste.

5. 5

   If you use a food processor, you may want to press the paste through a sieve to produce a totally smooth paste.

6. 6

   The paste can be stored, covered and refrigerated 10 days to 2 weeks; if covered with oil, it will keep in the refrigerator several months.

No additional tips available.