Very Hot Chilli Pepper Paste
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
1/2 cup
- Serves:
- 10
ingredients
- 8 -10 hot red chili peppers (washed and dried, if they are very small use a few more)
- 4 sun-dried tomatoes (peeled if skin is thick and chopped)
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1 tablespoon balsamic vinegar
- olive oil
directions
- Heat olive oil in a frying pan and fry the peppers until they have browned all over. Be careful they spit!
- Put them in a plastic bag to sweat for 5 minutes and then peel removing the seeds and add to a small blender or multi-chopper.
- Chop semi-dried tomatoes and add to blender. Try to use plump semi- dried tomatoes in olive oil as they taste better.
- Add garlic powder, onion powder, vinegar and a little olive oil.
- Blend until mixture becomes a thick red paste.
- Keep in a small glass jar in the fridge covered with a layer of olive oil to keep it from spoiling. It should last several weeks.
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RECIPE SUBMITTED BY
joanna_giselle
Australia