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Hot Chilli Paste

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“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.”
READY IN:
1hr 10mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

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

Directions

  1. 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.
  2. 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).
  3. Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.

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