Guest guest Posted May 17, 2007 Report Share Posted May 17, 2007 Guajillo Chili Marinade 1 1/4 pounds dry Guajillo chiles, cleaned 1 to 2 quarts rice vinegar 1 cup brown sugar 12 ounces shiracca chili paste (Thai chili paste) 1 pint Ginger Oil, recipe follows Ginger Oil: 8 ounces ginger, bruised 1 cup olive oil For Guajillo chili marinade: Place dry chiles in large stockpot and cover with rice vinegar. Place sugar on top and bring to simmer, allow to cook until chiles are tender. Place chiles in blender and puree. Use liquid as needed for puree. Add ginger oil to 2 quarts of the puree and mix well. For ginger oil: Mix and bring to a boil, then leave at room temperature for 2 hours. Strain. Get the toolbar and be alerted to new email wherever you're surfing. Quote Link to comment Share on other sites More sharing options...
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