Red Chile Paste

Ingredients and Weight:

1. Red chiles: 200 grams (dried and soaked)
2. Onion: 1 large (about 150 grams)
3. Garlic: 5 cloves (about 30 grams)
4. Extra virgin olive oil: 6 tablespoons
5. Salt: 1 teaspoon
6. Sugar: 2 tablespoons
7. Water: 1 cup
8. Bay leaves: 2-3 leaves (optional)

Preparation Time: 45 minutes (including soaking time for chiles)

Cooking Time: 30 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Soak the red chiles in warm water for about 20-30 minutes or until soft.
2. In the meantime, dice the onion and crush the garlic.
3. Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook until softened.
4. Add the crushed garlic and stir for a minute.
5. Drain the chiles and add them to the saucepan, along with the salt and sugar.
6. Pour the water into the saucepan and bring to a boil.
7. Reduce the heat to low and let it simmer for about 20 minutes, or until the chiles are fully cooked and the sauce has thickened.
8. Remove from heat and let it cool slightly before blending in a blender or food processor until smooth.
9. Add bay leaves (if using) for added flavor.
10. Store in an airtight container and use as needed.

Nutritional Information: (Per serving, assuming 8 equal servings) Calories: 150 kcal Fat: 8g Carbohydrates: 15g Protein: 3g Fiber: 4g

Dish Characteristics:

• This red chile paste has a rich and spicy flavor with a slight smokiness from the chiles.
• It is a versatile ingredient that can be used in various dishes, from stews to sandwiches.
• The paste can be adjusted to suit different tastes by adding more or less of the chile ingredients.

User Comments:

1. "This red chile paste is fantastic! The flavor is so rich and spicy, perfect for my American taste." - John Doe
2. "I love how versatile this paste is. It adds a great flavor to my dishes." - Jane Smith
3. "The instructions were clear and easy to follow, making this dish a success." - Michael Johnson

Special Precautions and Tips:

• Make sure to soak the chiles for a sufficient time until they are soft, as this will affect the texture of the final paste.
• Adjust the seasoning according to your preference, adding more salt or sugar if needed.
• Store the paste in a clean container in the refrigerator for up to a week or freeze for longer storage.