Chili Pepper Paste for Latin Chicken Wings
- 20 oz. Chili Peppers
- 60 fl. oz. Water
- 2 oz. Trade East® Granulated Onion
- 2 oz. Trade East Granulated Garlic
- 1 tsp. Trade East Cayenne Pepper
- 1 Tbsp. Kosher Salt
Wash hands. Toast the chiles on a heated skillet or griddle for 1 or 2 minutes on each side. Do not allow to burn. Trim the tops. Split the chiles, remove seeds and discard. Place the cleaned chiles in a stainless-steel bowl and cover with boiling water for 10 minutes. Strain the water and allow the chiles to cool. Place in a food processor and purée into a smooth paste. Place the chili purée in a stainless-steel bowl. Add the granulated onion, garlic, cayenne pepper and salt. Mix thoroughly. Transfer to a covered container, label, date and refrigerate until needed, for up to 7 days. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours. CCP: Refrigerate at 41°F, or below.