Yunnanese Chile Pepper Paste
List of Ingredients
1 cup dried Thai red chile peppers
1 cup boiling water
1-1/2 tsp. coarse salt
1 tsp. sugar
1-1/2 Tbsp. peanut oil
1-1/2 tsp. cumin seeds, roughly crushed in a mortar
1/3 cup minced shallots
1-1/2 tsp. black rice vinegar or cider vinegar
Rinse chiles and place in a medium bowl. Add water; stir to wet
all chiles. Weight chiles with a small plate to keep submerged.
Let soak 20 minutes to 2 hours.
Transfer chiles and soaking water to a food processor or blender
and puree. Add salt and sugar, and process briefly to blend.
Return to soaking bowl, and set aside.
Place wok or heavy skillet over medium-high heat. When hot, add
oil, and swirl around. Add cumin seeds and cook 30 seconds,
stirring to avoid scorching. Add shallots, and cook over medium
heat, stirring frequently until softened and translucent, about
4 minutes. Add pureed chile mixture (be careful of splattering
as it hits the hot pan) and bring to a boil, then cook, stirring
frequently, until the sauce thickens slightly, about 5 minutes.
Remove from heat, and stir in vinegar. Transfer to a clean
bowl to cool, then store, refrigerated, in an airtight container
up to 2 weeks.
Recipe
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