** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Combine all ingredient in a food processor and puree to a fine paste.
3. This is a HOT condiment. This South American chile paste can be used as a substitute whenever fresh chiles are called for.
4. It will keep for two weeks or more in the refrigerator.
5. For longer storage, increase the vinegar and reduce the amount of olive oil.
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Dietary Notes:
This recipe is very low-sodium with 46.58mg per serving, low-fat with 1.14g per serving, low-saturated fat with 0.58g per serving, low-cholesterol with 0mg per serving and low-calorie with 11.48 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Garlic, Hot Pepper, Vinegar allergies.