Recipe

Chile Morita Paste Recipe

Add Step-by-Step Photos	Lumpy1 / All my dishes 1 year, 1 month ago 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.... More Prep:90m Cook:60m Servings:8	Lumpy1
	paste redpepper cautionhot

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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.

water for pressure cooker

.65 pound (10.5 oz) or 89 dried chile morita (recommended substitutions are chipotle or mora chile)

(2) 25oz unsweetened applesauce

1 cup sugar

Directions

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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