Spicy Cinnamon Chili Paste

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Spicy Cinnamon Chili Paste

 

1 lb. red bell peppers, cored, cut in half, and seeded

2 jalapeno peppers, cored

1 bunch cilantro

12 garlic cloves

1 tbsp. ground cinnamon

1 tsp. ground coriander

about 1/2 tsp. salt

 

Preheat the oven to 500 degrees. Place all of the ingredients, except the

salt, in a large piece of heavy aluminum foil. Wrap securely and airtight,

place on a baking tray, and bake for 45 minutes, until the peppers are tender.

Unwrap the package, being careful that the stem does not burn you, and puree

the ingredients in a food processor or blender. Season with salt to taste and

cool. Use as needed.

Note: The paste, tightly covered, can be refrigerated for up to 1 month and

frozen for up to 3 months.

Makes 1 1/2 cups.

 

 

 

 

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