Hot Chilli Paste

"An Asian favorite, add to stir-fries, sauces or just as it is to your favorite foods for that extra little kick. You can use fresh or dried chile peppers in this recipe."
 
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Ready In:
1hr 10mins
Ingredients:
4
Yields:
1 batch
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ingredients

  • 1 14 ounces fresh red chilies (or 18-20 dried)
  • 5 tablespoons peanut oil
  • 3 cloves garlic, chopped
  • 12 teaspoon salt
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directions

  • If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual.
  • Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies).
  • Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.

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Reviews

  1. How can i have to preserve for long time?
     
  2. comes together very well---even when hand chopped.cleared out the sinuses in the making and gave quite the bite when taste tested!
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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