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Homemade Chilli Paste

I love chillies and I cannot lie. I have chilli plants that grow chillies pretty much all year round. I made this chilli paste end of summer. The paste is hot and delicious.

Char grill the chillies and the onions and garlic. Doing this gives this chilli past the smoky flavour which is fabulous for grills and marinades. You can remove the seed from the chillies as it increases the heat in the paste. But I am tough I made my paste with seeds haha. To make it more bulky cook down some tomatoes with a bit of salt and make a tomato paste. Add this to the chilli paste. I used the food processor to mix everything together.

What you will need

4 Garlic Cloves

3 Large Tomatoes

1 Cup Chillies

½ Cup white wine vinegar

Medium onions

1 Tbs Honey

Olive oil

How to make it

Char grill the onions, garlic and chillies in the oven on 200 degrees. Peal the tomatoes and cook them down in to a thick paste sauce with a pinch of salt. In a food processor combine all ingredients and pulse for 60 sec until combined.

Storage

Make sure you use a sterilised jar so the paste keeps fresh.

Keeps in the fridge for 7 Days

If you want it to keep for longer put some oil to cover the surface of the paste.

 

Serving Suggestions

Cheese board

Marinade

Condiment

All purpose cooking ingredient