Prep time assumes chiles are already roasted and peeled. Add 1 hour to roasted and peel chiles.
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Medium to Hot Chile – Thus far I’ve used two different types of chiles for this spread. In one batch I used Aleppo peppers (medium to hot) and in other batches, New Mexico red chile (hot). Both chiles provided a very flavorful spread, but the main difference was in the roasting. The skin of the Aleppo is relatively thin; therefore, roasting was difficult and peeling was impossible. I ended up removing the stems and seeds and then using both the flesh and the roasted peel in the spread. It worked quite well and gave the spread an even richer roasted chile flavor. Because the skin of New Mexico chile is so thick, they peeled quite easily and peeling is necessary.
Mild Chile – For the mild chile you can use pretty much any mild red pepper: red bell pepper, pimento, a mild New Mexico red chile, urfa biber – any mild, sweet red pepper with a thick, meaty flesh. Of course, if you don’t want to turn down the heat level, then double up on the amount of medium to hot chile and omit the mild chile.
Blending texture – To blend you can use an upright blender that will yield a nice puree or do what I did and use the chopper/blender attachment for an immersion blender. It does a fine job and is much easier to clean (which is always a nice thing).
This spread will keep for about 7 to 10 days in the refrigerator. If you don’t plan to use it all up, then freeze in small batches.
Recipe author: MJ of MJ's Kitchen