Chili paste is one of those things that is so handy to have in the fridge, it can be added to so many dishes, from stir fries, to Mexican, pasta sauces and everything in between. Plus, you can add as much or as little as you want, allowing you to be in full control of the spice levels, which I think is always important!
The very first plant I bought to start my little balcony garden was a chili plant with lots of small yellow chilis, and then I found myself with both red and green chilis from a veggie box I was given by the real estate agents I bought my house through (sidenote, what an awesome present!) so I decided to make my chili paste a rainbow affair and use all three colours! You can use all the same colour if that’s what you have to hand, the yellow chilis are milder in intensity so make this paste slightly less extreme, but that will also depend on how much of it you use it at a time!
- 200g chilis
- 1 cup water
- 1tsp rock salt
- 1tsp white sugar
- 1tbsp white vinegar
- 1tbsp oil (I use sunflower)
- Remove the stems of the chilis and roughly chop (preferably wearing gloves!)
- Combine the water and chilis in a saucepan and bring to the boil then reduce the heat and simmer 15 minutes with the lid on
- Allow to cool slightly then pour into a food processor with the remaining ingredients and blitz until finely chopped and combined
- Store in the fridge in a glass jar for up to 2 weeks
Are you a chili fan? What’s your favourite way to use chili paste?