Charged Up Chilli Paste Recipes

CHARGED-UP CHILLI PASTE

Steps:

• Puree chillies in blender (including seeds).
• Transfer to saucepan.
• Add remaining ingredients and stir over low-medium heat until sugar dissovles.
• Place relish into sterlised jar, or dip bowl.
• Increase qty of herbs if using fresh.

CORIANDER,LEMON AND CHILLI PASTE

Steps:

• Remove the coriander leaves from their stems and place the leaves in a blender,add the rest of the ingredients and blend into a paste.

RED CHILE PASTE

Steps:

• Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
• Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

HOT CHILLI PASTE

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.

BASIL AND CHILLI STIR FRY PASTE

Steps:

• Combine garlic and ginger.
• Wash basil, shake off excess water and pluck leaves from the stalks.
• Remove seeds from chillies and chop roughly.
• Leave seeds in for a hotter paste.
• Mix all ingredients together to make a smooth paste.
• Add lemon juice and mix through.
• Decant and refrigerate.
• Makes about 250g.
• Note: To make stir-fry us 30g of paste per 500g meat and/or vegetables.
• For a more authtentic touch add 1 teaspoon brown sugar and a dash of oyster and fish sauce just before serving.