Use this homemade Chilli Paste as a sauce, spread, or add into other recipes for extra heat and flavor.
25 Chillies (any type will do)
1 Teaspoon Sugar
2 Teaspoons Salt
2 Cloves Garlic
Sterilise a jar to store paste.
Discard seeds and membrane of chilies.
Place in a food processor with sugar salt and crushed garlic.
Add enough vinegar to keep the paste moving and blend to a smooth paste. Add salt. Place the paste into a steralised jar and pour a layer of oil to cover the top of the paste. Seal and store in the refrigerator.
The paste will store well in the fridge.
Use in cooking or as a garnish on meals.🙂
Prepared, tried and tested Lorelle Catalano
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