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Yellow Chili Paste
(Chile Amarillo Molido Con Aceite)
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| What You Need: |
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24 fresh yellow guero chilies, each about 3 to 4 inches long, or substitute other fresh, mild yellow chilies
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
1 tablespoon salt
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| How To Cook: |
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1. In a heavy 4- to 5-quart saucepan, bring 2 quarts of water to a boil over high heat. Drop in the chilies and boil, uncovered, for 5 minutes, then drain them thoroughly and run cold water over them.
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2. Split the chilies in half and remove the seeds. Combine the chilies, oil, vinegar and salt in the jar of a blender, and blend them at high speed until the mixture is reduced to a smooth, thick puree.
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3. To make the sauce by hand, puree the chilies in a food mill set over a bowl. Stir in the oil, vinegar and salt.
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4. This sauce is used as a substitute for fresh mild chili, and can be kept, covered and refrigerated, for about 2 weeks, although the flavor will diminish as the sauce stands.
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