Prep 1 hr 10 mins
Cook 0 mins
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.
- 1 1⁄4 ounces fresh red chilies (or 18-20 dried)
- 5 tablespoons peanut oil
- 3 cloves garlic, chopped
- 1⁄2 teaspoon salt
- 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.
comes together very well---even when hand chopped.cleared out the sinuses in the making and gave quite the bite when taste tested!