Very Hot Chilli Pepper Paste Recipes

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VERY HOT CHILLI PEPPER PASTE



Very Hot Chilli Pepper Paste image

This is something I came up with when I saw some beautiful hot red peppers at the local market and thought about how to make a chilli sauce without any difficult ingredients. Thus I came up with the idea of blending them with semi-dried tomatoes. It is very potent so use sparingly to accompany dishes which need a bit of a 'kick'.

Provided by joanna_giselle

Categories     Sauces

Time 25m

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 6

8 -10 hot red chili peppers (washed and dried, if they are very small use a few more)
4 sun-dried tomatoes (peeled if skin is thick and chopped)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon balsamic vinegar
olive oil

Steps:

  • Heat olive oil in a frying pan and fry the peppers until they have browned all over. Be careful they spit!
  • Put them in a plastic bag to sweat for 5 minutes and then peel removing the seeds and add to a small blender or multi-chopper.
  • Chop semi-dried tomatoes and add to blender. Try to use plump semi- dried tomatoes in olive oil as they taste better.
  • Add garlic powder, onion powder, vinegar and a little olive oil.
  • Blend until mixture becomes a thick red paste.
  • Keep in a small glass jar in the fridge covered with a layer of olive oil to keep it from spoiling. It should last several weeks.

Nutrition Facts : Calories 18.3, Fat 0.2, Sodium 20.5, Carbohydrate 4, Fiber 0.7, Sugar 2.5, Protein 0.8

HOT CHILLI PASTE



Hot Chilli Paste image

An Asian favorite, add to stir-fries, sauces or just as it is to your favorite foods for that extra little kick. You can use fresh or dried chile peppers in this recipe.

Provided by PalatablePastime

Categories     Sauces

Time 1h10m

Yield 1 batch

Number Of Ingredients 4

1 1/4 ounces fresh red chilies (or 18-20 dried)
5 tablespoons peanut oil
3 cloves garlic, chopped
1/2 teaspoon salt

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.

Nutrition Facts : Calories 624.4, Fat 67.7, SaturatedFat 11.4, Sodium 1167.5, Carbohydrate 6.1, Fiber 0.7, Sugar 2, Protein 1.2

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