There’s a good reason why chilies are used in so many cuisines from around the world: They help give any dish that oomph factor. Our paste today will give you just that, with a condiment that can be added to almost anything.
This easy and quick recipe gives a light flavor and aroma, while retaining so much of the flavor packed in our spicy friend.
Hope you all enjoy it!
What’s really great is that this chili paste can be stored for up to a month, so you can always have it on hand to use for any meal of your choosing. Whether it’s a marinade, dipping sauce, or condiment, this stuff goes brilliantly with a whole range of things. Be adventurous!
Make sure you have a blender on hand for this, as well as a wok or frying pan, and you’ll be set!
- 4 oz of dried red chili cut with scissors
- 2 green onions chopped
- 10 cloves of garlic
- 5 macadamia nuts
- 1 tsp palm or white sugar
Soak the chilies in warm water for 20 minutes
Drain the chillies and put them along with everything else in a blender.
Blend, and add water until the mixture forms a smooth paste.
Heat some oil in a wok or saucepan, then fry the chilli paste on medium heat for 4-5 minutes.
Let cool, the store for up yo a month in the fridge.
Heat the oil in a deep wok or saucepan, then fry the chilli paste on medium heat for about 5 minutes until fragrant.
Let the paste cool, then store for up to a month in the fridge.