Red Chile Paste Food

HOMEMADE CHILLI PASTE

Steps:

• Add Kashmiri chilies in bowl. Now, pour hot water over it and set it side to soak for 30 minutes.
• Transfer them in a blender along with 1 teaspoon of vinegar and 2 tablespoons of water from the soaked chilies.
• Blend it into a paste.
• Heat oil in a pan.
• Pour the hot oil over chilli paste and mix well.
• Transfer in a clean air tight jar or container and refrigerate upto a month.
• Add Kashmiri chilies and bedgi chilies in a bowl. Pour hot water over the chilies and set it aside to soak for 30 minutes.
• Strain and transfer them into a blender along with garlic, 3 tablespoons of rice vinegar.
• Blend the mixture into a paste. Add 3 tablespoons of water from the soaked chilies.
• Heat oil well in a pan and then chili garlic paste into it.
• Add sugar, salt and mix. Cook for 5-6 minutes low heat until fragrant, stir in between.
• Take it off the heat and cool completely.
• Transfer into a clean jar or container and refrigerate upto a month.

RED CHILE PASTE

Steps:

• Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
• Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD

Steps:

• Using the side of a chef's knife, mash chiles, grapefruit zest, and 1/4 tsp. salt to a paste on a cutting board. Set chile paste aside.
• Heat vegetable oil in a large skillet over high until lightly smoking. Season scallops with salt; working in 2 batches to avoid overcrowding the pan, cook until edges begin to brown, about 1 minute. Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each.
• Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.
• Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.

RED CHILI SHRIMP

Steps:

• Cut up chilies, shallots and garlic and pop in the blender. Process with minimal water till you get a not too smooth paste.
• Heat 5tbs oil in a wok or deep pan till very hot then fry shrimp only till they change colour. Remove from pan, leaving oil behind and set aside.
• Add another tbs oil to pan and when hot, add chili paste and fry till fragrant and glistening. Return shrimp to pan and stir for about 3 minutes.
• Season and add lime juice (to taste) and water. Stir well. Turn off heat and serve with white or coconut rice and sliced cucumbers if you like.

SHRIMP WITH RED CHILI COCONUT SAUCE

Steps:

• Season the shrimp with the salt and pepper and then dredge them in the cornstarch, shaking to remove any excess. In a large skillet over medium heat, add 2 tablespoons of the coconut oil and swirl to coat the pan. Saute the shrimp until bright pink and opaque, about 2 minutes per side. Set aside on a plate.
• Add the remaining tablespoon of coconut oil to the pan. Saute the garlic until softened and very fragrant, about 1 minute. Add the Thai chili paste, chili garlic sauce, and peanut butter and whisk until thoroughly combined.
• Whisk in the coconut milk and bring the mixture to a simmer, whisking often, until the sauce becomes smooth. Reduce the heat to low and cook for 1 minute.
• Remove the pan from heat, and stir in the soy sauce, rice vinegar, lime juice, and 2 tablespoons of the green onions. Season to taste for additional salt, and then add the shrimp. Toss in the sauce until thoroughly coated, garnish with the remaining green onions, and serve warm with the lime wedges.

MEXICAN ADOBO - RED CHILE PASTE

Steps:

• Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
• Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
• Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
• Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).

RED CHILE PASTE (MEXICAN ADOBO)

Steps:

• Roast and Soak the Chiles
• Cut or tear the chiles into flat pieces and remove the seeds and veins. Heat a nonstick skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften up a bit, about 1 minute.
• Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
• Roast the Garlic
• Return the same skillet used to toast the chiles to the stove and place over medium heat. Add the garlic and roast, turning often, until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
• Puree the Mixture
• Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.)
• Serve or Store
• Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
• COOKING NOTES
• INGREDIENTS
• Handling Chiles
• If you have sensitive hands, you may want to wear rubber gloves when handling chiles. If you chose to work with them with bare hands, make sure to wash your hands well before touching your eyes or other sensitive skin.
• TECHNIQUES
• Roasting Chiles
• Although you may not think it makes a difference, dry roasting or toasting dried chiles before rehydrating them adds an incredible richness to their flavor. However, you must be careful not to burn them, which will result in an undesirable bitter flavor.
• Since the chiles are dark, you cannot rely on their color to tell you if they are ready. Instead pay attention to their aroma and texture. As soon as they begin to release their scent and become soft and pliable, they are ready.
• ADVANCE PREPARATION
• This paste can be made well in advance and kept in an airtight container in the refrigerator. It keeps almost indefinitely.