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Red Chile Paste


This is the basis for enchiladas and chile con carne.



  1. Wash whole dry chile pods. Wearing rubber gloves, remove stems, veins and seeds.
  2. Cover chiles with water in a heavy kettle, then bring to a boil. Lower heat and cook slowly for 30 minutes.
  3. Drain. Put through a colander or sieve after testing to make sure the pulp separates easily from the skin.
  4. Add garlic and salt to the pulp. Blend smooth for a pure, thick chile paste.


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