Prep 5 mins
Cook 5 mins
An ultra-hot chilli tomato relish that we like as a dip for vege chips. It can also be used in stir-fries, BBQ's, sauces, marinades etc.
- 12 small red chilies
- 1⁄2 cup tomato paste
- 1 tablespoon soy sauce
- 1 garlic clove, crushed
- 2 teaspoons sugar
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon parsley
- Puree chillies in blender (including seeds).
- Transfer to saucepan.
- Add remaining ingredients and stir over low-medium heat until sugar dissovles.
- Place relish into sterlised jar, or dip bowl.
- Increase qty of herbs if using fresh.
An excelent Chilli Paste. The flavours work well together. I have made this twice now-- the second time I added some Apple Cider Vinegar to preserve the paste a bit longer, so that I have some when the Family visit.
Wow, this is HOT! Has a very nice taste and very versatile in use. Used it to baste chicken in the oven and will use it in meatloaf, curries, burgers and so on. One tablespoon is (more than)enough when cooking with the relish. It is too hot (for us) to use as a dip, maybe one teaspoon in a dip to jazz it up. As said before, it has many uses. Thanks fo sharing.
I made this yesterday to serve with a cheese and finger foods platter.It was a big hit with our family!!I intend to use this also in curries,chillies and stir fries to add some extra heat!! Thanks Vegemite for another keeper.