Ingredients for Hot Chilli Paste
- Red Chilies
- Peanut Oil
- 2 cloves garlic, minced
- 1 teaspoon salt
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How to Make Hot Chilli Paste
- If using dried chilies (about 1 cup), soak them in a bowl of boiling water (2 cups) for 60 minutes, or until softened. Drain well.
- If using fresh chilies (about 1 pound), remove stems and roughly chop them.
- Combine the chilies (fresh or rehydrated), 1/2 cup rice vinegar, 1/4 cup soy sauce, 2 cloves garlic (minced), 1 tablespoon grated ginger, 1 teaspoon salt, and 1/4 teaspoon sugar in a food processor or blender.
- With the motor running, gradually add 1/4 cup of vegetable oil until the mixture reaches your desired consistency, smooth and pasty. Taste and adjust seasonings as needed.
- Transfer the chilli paste to an airtight container, ensuring the surface of the paste is covered with a thin layer of oil to prevent oxidation. Refrigerate for at least 30 minutes before using to allow the flavors to meld. Enjoy!
- (Optional) For extra flavor, add 1-2 Thai chilies or a small piece of red bell pepper during processing.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
7g
Fat
57g
Carbs
2g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein 5 Ingredients Or Less Sauces Condiments Etc Vegetables Asian Easy Vegetarian Food Processor Blender Dietary Spicy Low Carb Savory Sauces Low In Something Peppers Taste Mood Equipment Small Appliance Number Of Servings 3 Steps Or Less 4 Hours Or Less
