Login or create an account to edit.
Hrous [Hot Pepper and Onion Paste]
Category: Dips, Sauces, Spreads
Serves:
Rating:
(0)Tags:
Ingredients:
1/2 il. yellow onions thickly sliced 3-4 T. kosher salt 2/3 t. ground turmeric 12 - 15 dried New Mexican chile peppers 1-1/2 t. coriander seed 2 T. caraway seed 1/2 t. ground cinnamon 1/3 c. distilled white vinegar 4 - 5 T. olive oil
Directions:
In a deep dish, combine the onions with the salt and turmeric. Let stand at room temperature for 3 days, until the onions become very soft and juicy. Transfer the onions to a sieve lined with cheesecloth. Rinse well, then let them drain. Gather the ends of the cheesecloth and squeeze the onions to extract all of the juice. Stem and seed the chiles. Cut them into strips and toast them over low heat in and ungreased frying pan, removing them from the pan as soon as they give off their aroma, about 5 minutes. Let cool. In a blender or spice grinder, in batches, grind the toasted chiles with the coriander, caraway and cinnamon. Combine the spice mixture with the drained onions, the vinegar, and the olive oil, and, wearing rubber gloves, knead to mix well. Pack into a 1-1/2-cup jar and top with olive oil. Use to flavor sauces, soups and stews or combine with more olive oil and use for dipping bread.