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Chili Paste

Source: Outdoor Entertaining
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Active Time:  25 Minutes
Total Time:  55 Minutes
  Makes 2/3 cup
Use this paste in recipes that call for fresh chilis. Use sparingly as it is very hot!
3 small onions, in their skins
6 garlic cloves, unpeeled
15 small red chilis
1 tablespoon sugar
2 tablespoons vegetable oil
Chili Paste Recipe at
Preheat oven to 350 degrees.

Place onions and garlic, in their skins, onto a baking sheet. Bake for 30 minutes. Remove from oven, cool, then discard skins and roughly chop. Chop chilis roughly.

Place onions, garlic, chilis and sugar in a food processor and process into a smooth paste (if necessary, add some oil to help bind ingredients together).

Fry the paste in the remaining oil in a small saucepan and cook for 15 minutes, stirring occasionally so the paste doesn't stick or burn. Store in a sterilized jar with a tight-fitting lid. Keeps for several months in a refrigerator.

Serving Size = 1 tablespoon

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2/3 cup
Calories: 58
Sodium: 4mg
Fiber: 1g
Carbohydrates, Total: 8g
Protein: 1g
% Cal. from Fat: 47%
Fat. Total: 3g
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