Hot Chilli & Lemon Paste

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READY IN: 54mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash chillies and remove stalks (Note: Use rubber gloves).
  • Cut chillies in half lengthways.
  • Wash and cut lemons into quarters.
  • Crush garlic and finely chop ginger.
  • Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry.
  • In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle.
  • (Note: only cook chilli in well ventilated area as fumes are strong).
  • Add paste to hot oil, add salt and stir constantly.
  • As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool.
  • Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate.
  • In cool weather this can be stored in a cupboard.
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