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Chili paste and onions | by Neven Mrgan
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Chili paste and onions

Instead of dusty old powder, try blending dried chiles after they've been briefly cooked - rehydrated, really - in a mix of chicken stock and beer. It makes for a devilish black paste of kick ass flavor.

 

Here, it's been added to softened onions and fried for a bit before the stock and the meat go in.

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Taken on February 20, 2011