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  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

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