Chile Amarillo Molido con Aceite
YELLOW CHILI PASTE
To make about 2/3 cup
24 fresh yellow guero chilies, each
about 3 to 4 inches long,
or substitute other fresh, mild, yellow chilies like Hungarian Wax
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
1 tablespoon salt
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. 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. (To make the sauce by hand, puree the
chilies in a food mill set over a bowl. Stir in the oil, vinegar and salt.)
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.
