Chili Paste Recipe

Makes about 1/4 cup

Ingredients:

1 each: ancho and pasilla chili

2 cloves garlic

1/2 teaspoon salt

1 tablespoon white wine vinegar

Water

Method:

Cook chilies in lightly greased medium skillet over medium heat until softened, 1 to 2 minutes. Remove and discard stems, seeds, and veins. Process chilies, garlic, salt, and vinegar in food processor or blender, adding small amount of water, if necessary, to make smooth paste.

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