Ingredients * 4 red bell peppers or Turkish salcasi peppers * 4 long red chiles (See Note 1) * 2 tablespoon lemon juice * 2 cloves garlic * 1 teaspoon kosher salt * 1 tablespoon olive oil Instructions Preheat the oven or grill to 450°F. Remove seeds from chiles (unless using a jarred variety). Roast whole bell peppers and seeded chiles for 20 minutes on a baking sheet. Turn them over occasionally to char all sides. Remove from the oven or grill when the skins blister and are charred black. Transfer to a paper bag or leave on baking sheet covered with a kitchen towel to steam and cool down. When cool enough to handle, remove the skins from peppers. Use knife to remove stems from bell peppers, then pull away and discard the seeds and membranes. Rough chop the peppers and chiles and put into a food processor or high speed blender. Add the lemon juice, garlic and salt. Puree on high until a smooth paste forms. Place the mixture in a baking dish and "dehydrate" in the oven until it thickens to a rich paste consistency, baking for 12+ hours at lowest setting, stirring often. You could use a dehydrator (follow factory directions) or go the traditional route and place out in the sun for 5-6 days. Transfer to a clean jar or container. Top with a tablespoon of olive oil to preserve freshness. Cover jar with lid and store the pepper paste in the refrigerator. Good for up to 7 days.
Use long grain rice as it's much more forgiving when it comes to the water ratio than medium or short grain rice. Basically, it's hard to mess up long grain rice (unless you're my husband). Rinse the rice several times until the water runs clear. This step helps get rid of any extra starch so the rice grains can cook and separate well instead of mush together. Toast the vermicelli noodles until they turn a golden brown colour and be sure to stir it constantly as it burns easily. Add the rice and coat it with the oil as well, to help the rice grains stay separate Use chicken stock to add even more flavour. I love doing this and I learned it from my mom. You can also use vegetable stock, but water is fine too if you want to skip it. Leave the rice alone for 20 minutes covered on low heat. Don't try to peek at it, don't try to open the lid. Just let it be. Otherwise a lot of steam will escape and really compromise your perfect rice!
Ingredients * 4 red bell peppers or Turkish salcasi peppers * 4 long red chiles (See Note 1) * 2 tablespoon lemon juice * 2 cloves garlic * 1 teaspoon kosher salt * 1 tablespoon olive oil Instructions * Preheat the oven or grill to 450°F. Remove seeds from chiles (unless using a jarred variety). Roast whole bell peppers and seeded chiles for 20 minutes on a baking sheet. Turn them over occasionally to char all sides. Remove from the oven or grill when the skins blister and are charred black. Transfer to a paper bag or leave on baking sheet covered with a kitchen towel to steam and cool down. * When cool enough to handle, remove the skins from peppers. Use knife to remove stems from bell peppers, then pull away and discard the seeds and membranes. * Rough chop the peppers and chiles and put into a food processor or high speed blender. Add the lemon juice, garlic and salt. Puree on high until a smooth paste forms. * Place the mixture in a baking dish and "dehydrate" in the oven until it thickens to a rich paste consistency, baking for 12+ hours at lowest setting, stirring often. You could use a dehydrator (follow factory directions) or go the traditional route and place out in the sun for 5-6 days. * Transfer to a clean jar or container. Top with a tablespoon of olive oil to preserve freshness. Cover jar with lid and store the pepper paste in the refrigerator. Good for up to 7 days.
