Zutaten für Hot Chile Paste
- Dried Red Chili
- 4 cups boiling water
- 2 tablespoons salt
- 1 tablespoon sugar
- Peanut Oil
- Shallot
- Rice Vinegar
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Zubereitung von Hot Chile Paste
- Cover 1 pound of dried chiles (such as Thai chiles or guajillos) with 4 cups of boiling water in a heatproof bowl.
- Place a small plate on top of the chiles to keep them submerged. Soak until pliable, at least 20 minutes or up to 2 hours.
- Carefully transfer the chiles and soaking liquid to a blender. Puree until smooth.
- Add 2 tablespoons of salt and 1 tablespoon of sugar to the blender. Blend until well combined.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over moderately high heat.
- Add 1 cup of thinly sliced shallots and stir-fry until softened, about 2 minutes. Add the chile puree and stir-fry for about 20 seconds.
- Remove from heat and stir in 2 tablespoons of rice vinegar.
- Transfer the paste to an airtight glass container and let it cool completely.
- Store covered in the refrigerator for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
0g
Carbs
0g
