Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Baloo's pasilla & tomato paste   Yield: 5 Deciliter   6 Dried Pasilla Peppers - seeded      250 g Dried Tomatoes 4 dl Water      3 lg Garlic cloves Juice from 1 Lime 5 cl Japanese Soy Sauce      5 cl Cognac 1 tb Honey  Toast the chilis and dried tomatoes lightly in a hot frying pan (don't burn). Put chilis tomatoes and water in a sauce pan and boil until soft (c:a 10 minutes). Add garlic cloves and simmer 3 more minutes. Drain and reserve the liquid. Put chilis and tomatoes in a food processor. Add lime juice soy sauce honey and cognac. Use the knife on high speed to make a smooth paste. Add some of the reserved liquid if needed. Boil the paste for a few minutes and fill in jars. Makes a nice but rather mild chili paste. Serve with grilled or deep fried seafood. From the kitchen of Baloo