Spicy Cinnamon Chili Paste Recipe

Spicy Cinnamon Chili Paste Recipes

Ingredients :

1 lb (2-3) 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

Method :

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 1.5 cups

Use this paste to perk up marinades or sauces. One or 2 tablespoons in tomato sauce will perk it up.

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