Hot Chilli Paste

READY IN: 1hr 10mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    ounces fresh red chilies (or 18-20 dried)
  • 5
    tablespoons peanut oil
  • 3
    cloves garlic, chopped
  • 12
    teaspoon salt

DIRECTIONS

  • 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.