A thick, vibrant orange mirasol chili paste. The chilies are rehydrated, boiled until soft, then blended with vegetable oil, water, and salt until completely smooth. A direct base for stews and Peruvian-style sofritos: fruity, moderately spicy, and deeply concentrated.
Open the mirasol chilies lengthwise and remove veins, seeds, and stems. Shake them well; this small step controls the final bitterness.
Cover the chilies with part of the hot water and let them sit for 10 minutes, until slightly softened and flexible again. Discard that water to clean up the flavor.
Move the chilies to a pot, cover them with more water, and boil gently for 12 to 15 minutes, until soft when pressed. Drain and let the steam escape for 2 minutes.
Blend the chilies with the vegetable oil, salt, and the remaining
Turn what you find into an experience you can actually bring to your kitchen.
For a finer paste suited to delicate sofritos, pass it through a fine-mesh strainer. Store the mirasol chili paste in a clean container and let it cool before refrigerating.
