Chile Morita Paste
From lumpy1 16 years ago
- 60 minutes to make
- Serves 8
Chile morita are 1 1/2 to 3 inches in length with long vein-like ridges and a deep red color with tones of chocolate and tobacco. when i give this to friends i tell them to spread a teaspoon over a chicken breast and cook on a grill pan or george foreman gril.
Ingredients
- It is highly recommended to reduce this recipe by half (although this is the recipe i actually made) for a couple of reasons: it makes a lot more than you need-about 8 half-pint jars and the peppers may be pricey depending on the source. i purchased mine at joseph's market in crystal lake illinois for $5.99 per pound. internet sources are myspicer.com and athenafoods.com. shopping list
- water for pressure cooker shopping list
- .65 pound (10.5 oz) or 89 dried chile morita (recommended substitutions are chipotle or mora chile) shopping list
- (2) 25oz unsweetened applesauce shopping list
- 1 cup sugar shopping list
How to make it
- Rehydrate dried peppers in pressure cooker with water following the instructions for dried apricots, until they are soft but leathery. should be 4 minutes at high pressure.
- using a chef or paring knife and cutting board wearing latex or non-latex gloves cut open and destem and deseed peppers. get help.
- in a 4 quart stainless steel pot on the stovetop heat the applesauce at medium heat.
- add sugar and peppers. heat and stir 15 minutes until mixture bubbles and sugar is dissolved.
- reduce heat to low and using a hand held blender blend the mixture until thoroughly blended and rich red color appears. this can be done in a countertop blender in batches. avoid contact with eyes.
- cook until reduced to the consistancy of thick pudding. think apple butter.
- using a silicone spoon fill sterilized half-pint jars to 3/8 inch of the top pressing paste down to release air bubbles. wipe rims dry. place on lids and rings.
- process in water bath 15 minutes.
- after jars have been sealed and cooled label and date-chile morita caution-hot!
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