Japones or Hontaka Red Chile Paste
If you are growing some of these chiles and are wondering if there is anything to do with them besides adding these spicy peppers to Szechuan chicken or to chutneys, give this recipe a try.
Pick some from your garden and completely dry them out before using them in the recipe below. If you don’t have Japones or Hontaka chiles growing, use any Asian spicy chile – de Arbol and Santaka chiles are great substitutes.
Uses this paste for a great hot sauce (Japones or Hontaka Hot Sauce). Other ideas for using the homemade hot chile paste:
- Give some kick to meatballs
- Stir it in dipping sauces and marinades
- Add a bit to soups or broths for extra punch
- Mix it with mayonnaise for sandwich spreads
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.
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
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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.
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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.
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Store in the fridge tightly covered for up to 3 weeks.
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