Hot Chilli Paste Recipes

Steps:

• Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
• Add more spices if desired.
• Let stand at least 30 minutes before using (it should thicken).

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.

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.

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.

Steps:

• Remove stems and quarter chilis.
• Place all ingrediants in saucepan and bring to boil, lower heat and simmer on medium high to 1/2 the consistancy, about 20 mins, Stir often so it does not stick and burn at the bottom.
• Cool slightly, and blend to smooth paste.
• Serve at room temperature.