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🌶 Chili Paste

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.

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