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

Use this paste to perk up marinades or sauces. One or 2 tablespoons in tomato

sauce will perk it up.