John Myers
Ingredients for 1 servings:
- 50 g chili pepper(s), dried, red
- 3 cup(s) water, boiling
- 40 g miso paste, Hacho Miso
- 8 garlic cloves
- 2 tsp oregano
- 2 tsp cumin powder
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour
vegan, infinitely versatile, spicy
Cut open the chilies and remove the seeds. Pour boiling water over them so they are covered. Soak the chilies for at least half an hour. Remove the chilies from the water and reserve the remaining water. Puree the chilies and peeled garlic in a blender. Add the reserved water; the paste should thicken well. Add the miso and blend. Season to taste. Heat a little oil in a pan, add the paste from the blender, and simmer over low heat for about 10 minutes. The seasoning mix is ideal as a dip, as a seasoning for soups, beans, tacos, or as a marinade for tofu or fish. In my photo, I used it with black beans and pumpkin shirataki noodles. It also tastes great as a dip for vegetable sticks.
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