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Japones or Hontaka Red Chile Paste

If you don't have Japones or Hontaka chiles growing in your garden, use your favorite Asian hot chile instead. As with any hot chile, use precautions to avoid getting any in your eyes.
Author Cultivate to Plate

Ingredients

  • 1 cup dried Japones Hontaka, or other Asian chile, tightly packed
  • 2 cups boiling water
  • 6 tablespoons vegetable oil
  • 2 cloves garlic chopped
  • 1/4 teaspoon salt
  • 1 cup vegetable broth very hot

Instructions

  1. Break each chile in half, and remove the seeds and just the stem part. Place the broken chile pieces in a large mixing bowl, and pour the 2 cups of boiling water over the top. Soak for 2 hours.
  2. Drain the softened chiles, and discard any liquid. Place the chiles in a blender or food processor, and add in the oil, garlic, salt, and hot broth. Puree the mixture until smooth.
  3. Store in the fridge tightly covered for up to 3 weeks.