marsha-tbay
Well-known member
Spicy Cinnamon Chili Paste
1 lb. red bell peppers, cored, cut in half, and seeded
2 jalapeno peppers, cored
1 bunch cilantro
12 garlic cloves
1 tbsp. ground cinnamon
1 tsp. ground coriander
about 1/2 tsp. salt
Preheat the oven to 500 degrees. Place all of the ingredients, except the salt, in a large piece of heavy aluminum foil. Wrap securely and airtight, place on a baking tray, and bake for 45 minutes, until the peppers are tender. Unwrap the package, being careful that the stem does not burn you, and puree the ingredients in a food processor or blender. Season with salt to taste and cool. Use as needed.
Note: The paste, tightly covered, can be refrigerated for up to 1 month and frozen for up to 3 months.
Makes 1 1/2 cups.
AJgourmgardspiceeatg
1 lb. red bell peppers, cored, cut in half, and seeded
2 jalapeno peppers, cored
1 bunch cilantro
12 garlic cloves
1 tbsp. ground cinnamon
1 tsp. ground coriander
about 1/2 tsp. salt
Preheat the oven to 500 degrees. Place all of the ingredients, except the salt, in a large piece of heavy aluminum foil. Wrap securely and airtight, place on a baking tray, and bake for 45 minutes, until the peppers are tender. Unwrap the package, being careful that the stem does not burn you, and puree the ingredients in a food processor or blender. Season with salt to taste and cool. Use as needed.
Note: The paste, tightly covered, can be refrigerated for up to 1 month and frozen for up to 3 months.
Makes 1 1/2 cups.
AJgourmgardspiceeatg
