Posted by: Jacques | December 21, 2010

Fermented Chile Paste

Picante de Mariscos - Clams Stewed in Chile Paste

This recipe is for the hot, red, salty chile paste that we make at Palo Santo. Out of all of our homemade hot sauces this one is definitely the staff’s all time favorite! There is never a family meal served without it.

We use it to make ceviche, as base for spicy braises and we even put it in our beers with lime juice to make Micheladas!

 

 

Fermented Chile Paste

yield: about 6 cups

 

½ lb Fresh Red Hot Thai Chiles

4 Cloves Peeled Garlic

½ cup Kosher Salt

1 Tbs Turbanado Sugar

1 tsp Toasted Cumin Seeds

 

¼ lb Dried Guajillo Chiles

¼ cup Corn Oil

 

Remove the stems from the thai chilies and cut them in half lengthwise. Mix the chiles with garlic, salt, sugar and cumin.

Put the mix into a loosely covered container and store in the fridge for a few months. Stir the mix every couple of weeks.

A few months later…

The salted chiles should have released enough water to make their own brine.

Soak the dried guajillo chiles in water overnight and then drain off the water.

In a blender or food processor puree the fermented chiles with all of the brine and other ingredients including the guajillos and the oil.

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