Chili Paste
 Serves |  Total Time |
|---|---|
| 16 | 1.05 hours |
Ingredients
1 large onion
10 cloves garlic- 1 lb fresh chillies
3 cashews- 5 candlenuts (alternative)
- 5 macadamia (alternative)
1 tsp granulated sugar- 1 tsp salt
some water
0.5 cup vegetable oil
Cookware
- 1 blender
- 1 deep wok or saucepan
- 1 jar
Instructions
Step 1
Peel and quarter the onion, and peel the garlic.
Step 2
Place fresh chillies, garlic, onion, cashews candlenuts (alternative), macadamia (alternative), granulated sugar, and salt in a blender. Add enough water to allow you to blend to a paste.
Step 3
As you'll be frying the paste in oil, you don't want it to be too runny.
Step 4
However, the long and slow cooking means that you may have to add a splash of water towards the end if it gets too dry.
Step 5
Heat the vegetable oil in a deep wok or saucepan, then fry the chili paste on medium heat initially for about 3 minutes until fragrant.
Step 6
Lower the heat and cook for 1 hour, uncovered, stirring every 15 minutes or so. In the last 15 minutes, you might have to stir a couple of times more, as the chili paste starts to dry up.
Step 7
If it starts getting too dry and is catching (burning) at the bottom, add a splash of water (about 60 ml / 1/4 cup) to allow you to keep cooking the paste for the full hour. Use less if you only have 10 minutes or so to go.
Step 8
Let your cooked red chili paste cool to room temperature and store in a clean jar in the fridge; it will last up to 2 weeks in the fridge. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.
Source