I’m trying a new recipe that calls for 1 cup chopped poblano chile. The closest thing I have is chile paste I use in some of my Asian dinners. Can I use it instead of a fresh chile? If so, how much should I use?
Here’s the recipe in Cooking Light magazine: http://www.myrecipes.com/recipe/sauteed-shrimp-with-sherry-50400000111996/
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Evil-Lynn - said
January 31 2012 @ 20:24
this is one of those things where you have to go with you tongue.
No 2 chilli’s have the same taste, so a recipe that says 1 chili may not taste the same from one time to the next.
Paste however has a uniform flavor, and can be counted on to taste the same time after time.
I say "Do it!"