Aji Molido con Aceite
RED CHILI PASTE
To make about 2 cups
1 cup tightly packed dried hontaka
chilies
2 cups boiling water
6 tablespoons olive oil
1/2 teaspoon finely chopped garlic
1/4 teaspoon salt
1 cup boiling beef or chicken stock,
fresh or canned, or boiling water
Break the dried chilies in half and brush out the seeds. Place the chilies
in a bowl, pour 2 cups of boiling water over them, and let them soak for
2 hours. Drain the chilies and discard the soaking water Combine the chilies,
oil, garlic, salt and boiling stock or water in the jar of a blender and
puree at high speed for 1 minute, or until the mixture is reduced to a
smooth puree. Scrape into a bowl and cover with plastic wrap. (To make
the paste by hand, puree the chilies and garlic in a food mill set over a
bowl. Discard any pulp left in the mill. A few tablespoons at a time, beat
the boiling stock or water into the puree, then stir in the salt and oil,
a tablespoon at a time.) Chili paste can be used as a substitute for fresh
hot chilies in many South American dishes. It will keep successfully for 2 to 3
weeks if it is tightly covered and refrigerated.