Bisbas Ahmar (Adeni Dried Chilli Paste)

September 3, 2012

Bisbas Ahmar (Adeni Dried Chilli Paste) - kvalifood.com

A pure dried chilli paste from Aden, Yemen. Just chillies and water. Used as a cooking ingredient rather than a table condiment.

Makes ca. 1 cup

Ingredients

Cut the stems off each dried chilli. Split them open and shake out most of the seeds.
Place the chillies in a bowl, cover with room-temperature water, and soak overnight (8-12 hours). For a shortcut, cover with boiling water and soak 2 hours.
Drain the chillies, reserving some soaking liquid. Transfer to a blender.
Blend until smooth, adding soaking liquid a tablespoon at a time until you reach a thick, spreadable paste.
Taste and add salt if desired. Transfer to a clean glass jar.

Keeps 2-3 weeks refrigerated in an airtight glass jar. Freeze for longer storage.
Heat depends on the chilli variety. Ancho and guajillo are mild-moderate. Add a few dried arbol chillies for more heat.
Garlic (2-3 cloves) can be added before blending, though the traditional Adeni version omits it for versatility.