Hot Chilli Lemon Paste Recipes

HOT CHILLI & LEMON PASTE

Hot Chilli & Lemon Paste image

This paste is great with everything, I even have it with cheese sandwiches for that hot burst of flavour. This recipe originally came from my husband's aunt who is from Mauritius. This paste is in huge demand from family and friends so I'm sure it will be a hit for you. Remember to cook the chilli in a well ventilated room as the fumes can be strong and always use rubber gloves when preparing chillies.

Provided by Tinks123

Categories Chutneys

Time 54m

Yield 3-4 Medium jars

Number Of Ingredients 6

Ingredients

500 g hot red chili peppers
3 lemons (preferably thin skinned lemons)
2 garlic cloves
1 cm fresh ginger
vegetable oil
1/2 teaspoon salt

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.

Nutrition Facts : Calories 86.5, Fat 0.9, SaturatedFat 0.1, Sodium 404.1, Carbohydrate 20.8, Fiber 4.2, Sugar 10.3, Protein 3.9

HOT CHILLI PASTE

Hot Chilli Paste image

An Asian favorite, add to stir-fries, sauces or just as it is to your favorite foods for that extra little kick. You can use fresh or dried chile peppers in this recipe.

Provided by PalatablePastime

Categories Sauces

Time 1h10m

Yield 1 batch

Number Of Ingredients 4

Ingredients

1 1/4 ounces fresh red chilies (or 18-20 dried)
5 tablespoons peanut oil
3 cloves garlic, chopped
1/2 teaspoon salt

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.

Nutrition Facts : Calories 624.4, Fat 67.7, SaturatedFat 11.4, Sodium 1167.5, Carbohydrate 6.1, Fiber 0.7, Sugar 2, Protein 1.2

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