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Kickstarter Chilli Paste
8 fresh or frozen long red chillies, coarsely chopped 8 cloves garlic, peeled ½ cup coarsely chopped fresh ginger ¼ cup neutral oil finely grated zest of 2 lemons or limes ½ cup water 2 tbsp sugar 2 tsp soy sauce ½ tsp salt ground black pepper, to taste
© Annabel Langbein Media
Purée chillies, garlic, ginger and oil to a paste in a food processor or mortar and pestle. Heat a heavy-based frypan or pot over medium heat. Add chilli paste and lemon or lime zest and cook, stirring now and then, until it starts to smell aromatic (about 5 minutes). Add water and sugar and cook until it starts to stick and become pasty in texture and the oil has risen to the top (about 10 minutes). Remove from heat and stir through soy sauce, salt and pepper. Allow to cool. If not using at once, store in a jar in the fridge for up to 2 months.
Some chillies are hotter than others so when adding them to a recipe taste a little first and adjust the quantities to suit.
This recipe is from my book The Free Range Cook: Through the Seasons
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