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For the chilli lovers – my version of chilli paste, chilli sauce and sweet chilli sauce made with fresh red chillies😘😍😎 three deals in one..😁😊😎
1 kg fresh red chillies
I also add 1/2 kg habanero chillies, hence the orangy yellowy colour in the sauce😍😊 Washed and drain of all water, use a colander and leave to drain out, or just use a clean dish towel.
Use a processor or blender and blend finely.
While blending add however many cloves of garlic you wish and few sprigs curry leaves and fresh thyme.
Add about 3 tblsp vinegar and 3 tablespoon olive oil (can use vegetable oil or oil of your preference) to make a fine paste.
In a pan heat about 3 tablespoons of oil
Add ½tsp each of jeera and mustard seeds. I added soomph and nigella seeds also (optional).
Take it off the heat and let it cool a little and then add the chilli paste to the pan and give it a good mix.
Bottle in sterilised bottles.
Please make sure that there is a thin layer of oil on top.
Keep in fridge.
Chilli sauce
I took a quarter of the chilli paste and used a sieve to let the juices drain out.
I put weight on the chilli paste to drain faster.
Or you can use the back of spoon to push liquid through.
I used good old tomato sauce to some of the paste to make a sweet chilli paste.😊😘😍😎
Prepared, tried and tested by: Priscilla Govender
