new icn messageflickr-free-ic3d pan white
Chili paste and onions | by Neven Mrgan
Back to photostream

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.

0 faves
Taken on February 20, 2011