Chili and Cheese Paste for Rice
Ingredients
- 6-8 (60 g) fresh or dried chilis (Anaheim, jalapeño, or serrano), seeded to minimize hotness, if desired
- ½ cup (125 ml) water
- 1½ cups (200 g) shredded melting cheese, such as Cantal, Monterey Jack, or fontina
- 2 tablespoons (30 g) butter
- 3 cloves garlic, peeled and finely chopped (optional)
- ½ teaspoon sea salt
- ¼ cup thinly sliced green onions (optional)
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