Yellow Chili Paste (Chile Amarillo Molido Con Aceite)

This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.

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Ingredients:

4 fresh yellow guero chilies, each about 3-4 inches long, or substitute other fresh, mild yellow chilies
1 Tbsp. vegetable oil
1 Tbsp. distilled white vinegar
1 Tbsp. salt

Instructions:

In a heavy 4-5 quart saucepan, bring 2 quarts of water to a boil over high heat. Drop in the chiles and boil, uncovered, for 5 minutes, then drain them thoroughly and run cold water over them.

2. Split the chiles in half and remove the seeds. Combine the chiles, oil, vinegar and salt in the jar of a blender, and blend them at high speed until the mixture is reduced to a smooth, thick puree.

3. To make the sauce by hand, puree the chilies in a food mill set over a bowl. Stir in the oil, vinegar and salt.

4. This sauce is used as a substitute for fresh mild chile, and can be kept, covered and refrigerated, for about 2 weeks, although the flavor will diminish as the sauce stands.

Yields about 2/3 cup.

Recipe from www.alleasyrecipes.com.