Chile Paste
How to make Chile Paste
Ingredients:
Flame roasted
6 pablano
6 serrano
6 jalapeno
1 habanaro
1 head of garlic
Salt to taste
Goya Sazon
Lemon juice obtained from half a lemon
Water
Instructions
Combine all ingredients in a grinder and grind to a fine paste by adding a little water
Pour the paste in a clean jar and refrigerate for longer use
Nutrition Information:
Nutrition Facts for Chile Paste (per serving, with approximately 1 tablespoon as a serving):
Calories:10calories | Carbohydrates: 2grams | Dietary Fiber: 0.5 gram | Protein: 1 gram | Fat: 1 gram
Frequently Asked Questions:
How do I adjust the spiciness level of the chile paste?
The spiciness of the paste depends on the types and quantities of peppers used.
To make it milder, you can reduce the number of habanero and jalapeno peppers, or even omit the habanero altogether.
Conversely, for more heat, you can increase the quantity of spicier peppers.
What is Goya Sazon, and can I substitute it with something else?
Goya Sazon is a seasoning blend commonly used in Latin cuisine.
It typically includes ingredients like salt, garlic powder, cumin, coriander, and annatto for color.
If you don’t have Goya Sazon, you can create your own seasoning blend using some of these individual spices, adjusting to your taste preferences.
Can I store the chile paste at room temperature?
It’s recommended to store the chile paste in the refrigerator to maintain its freshness and prevent spoilage.
The natural acidity from the lemon juice might offer some preservation, but refrigeration is still advisable for longer shelf life.
How long can I keep the chile paste in the refrigerator?
The chile paste can typically be stored in the refrigerator for about 1 to 2 weeks.
Ensure the jar is clean, tightly sealed, and free from contamination to extend its shelf life.
How can I use the chile paste in cooking?
The chile paste can be used to add flavor and heat to a variety of dishes.
You can stir it into soups, stews, marinades, sauces, and even use it as a rub for meats before grilling or roasting.
Start with a small amount and adjust to your taste preferences.
What is the purpose of flame roasting the peppers and garlic?
Flame roasting imparts a smoky and charred flavor to the peppers and garlic, enhancing the complexity of the paste. It also helps in softening the skins of the peppers, making them easier to peel off.
How do I handle hot peppers like habanero to prevent irritation?
When handling hot peppers like habanero, it’s recommended to wear gloves to prevent irritation or burning sensations on your skin.
Avoid touching your face, especially your eyes, after handling hot peppers.
Can I adjust the type and quantity of peppers in the recipe?
Absolutely, you can customize the pepper blend to your preference.
If you prefer less heat, you can reduce the quantity of hot peppers like habanero and serrano.
Conversely, if you enjoy more heat, you can add extra jalapenos or even experiment with other chili varieties.
What can I do if the chile paste turns out too spicy?
If your chile paste is spicier than you prefer, you can try balancing the heat by adding more lemon juice, a touch of sweetness (like honey or sugar), or even a dairy product like yogurt when using the paste in recipes.
How much water should I add to the grinder when making the paste?
Start by adding a small amount of water, about 1-2 tablespoons, to help with grinding and achieving a smooth consistency.
Gradually add more water if needed, but be cautious not to make the paste too watery.