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    You are in: Home / Recipes / Very Hot Chilli Pepper Paste Recipe
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    Very Hot Chilli Pepper Paste

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Perfectionist cook's Note:

    This is something I came up with when I saw some beautiful hot red peppers at the local market and thought about how to make a chilli sauce without any difficult ingredients. Thus I came up with the idea of blending them with semi-dried tomatoes. It is very potent so use sparingly to accompany dishes which need a bit of a 'kick'.

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    Serves: 10



    Units: US | Metric


    1. 1
      Heat olive oil in a frying pan and fry the peppers until they have browned all over. Be careful they spit!
    2. 2
      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.
    3. 3
      Chop semi-dried tomatoes and add to blender. Try to use plump semi- dried tomatoes in olive oil as they taste better.
    4. 4
      Add garlic powder, onion powder, vinegar and a little olive oil.
    5. 5
      Blend until mixture becomes a thick red paste.
    6. 6
      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.

    Ratings & Reviews:


    Nutritional Facts for Very Hot Chilli Pepper Paste

    Serving Size: 1 (38 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 18.3
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 20.4 mg
    Total Carbohydrate 3.9 g
    Dietary Fiber 0.6 g
    Sugars 2.4 g
    Protein 0.8 g

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