Charged Up Chilli Paste Recipes

HOT CHILLI & LEMON PASTE

Steps:

• 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.

CHARGED-UP CHILLI PASTE

Steps:

• Puree chillies in blender (including seeds).
• Transfer to saucepan.
• Add remaining ingredients and stir over low-medium heat until sugar dissovles.
• Place relish into sterlised jar, or dip bowl.
• Increase qty of herbs if using fresh.

BASIL AND CHILLI STIR FRY PASTE

Steps:

• Combine garlic and ginger.
• Wash basil, shake off excess water and pluck leaves from the stalks.
• Remove seeds from chillies and chop roughly.
• Leave seeds in for a hotter paste.
• Mix all ingredients together to make a smooth paste.
• Add lemon juice and mix through.
• Decant and refrigerate.
• Makes about 250g.
• Note: To make stir-fry us 30g of paste per 500g meat and/or vegetables.
• For a more authtentic touch add 1 teaspoon brown sugar and a dash of oyster and fish sauce just before serving.

HOT CHILLI PASTE

Steps:

• 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.