Author Notes
Moroccan chili paste, which upgrade any sandwich, vegetables and other dishes. Since it is hard to find a good one in a store in the USA, you should make it at home. You can use other types of dried chili depend on how spicy you like it (this version is mild). —Cordelia
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Ingredients
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10
dry chilies ( Guajillo)
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5
garlic cloves
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2
tablespoons cumin
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1
tablespoon chopped cilantro
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Juice from 1/2 a lemon
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1/4
cup extra virgin olive oil
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1
teaspoon salt
Directions
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Submerge the dried chilies in warm tap water for about an hour, until soft.
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Get rid of ones that stay dry and do not become soft.
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Break down the chilies and take out the seeds.
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Put the chilies and all the rest of the ingredients except for the oil in the food processor. Grind well, but still chunky and not a complete paste.
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Add the oil and mix just with few more pluses.
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6. Taste for salt.
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7. If the chilies are not very spicy you can add some chili flakes as well.
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Good for about 3 weeks in the fridge, if covered with a bit of olive oil. Also good without the cilantro.
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