Chilli Paste
Chilli paste is one of those essential things that one should have in one’s kitchen. We are always scrabbling around for some chilli paste to use in a curry, or in a soup, or as an accompaniment to any dish. It is amazing how you can lift any dish with a bit of chilli paste. Try it mixed with cheese for a spicy cheese on toast, spread it on a piece of salmon and grill it, add it to a bowl of pasta and elevate it. Chilli paste is so versatile! We had a glut of chillies having had our best growing season ever, so we decided to use some to make our own chilli paste. The great thing is that it freezes really well (and also thaws out very quickly), so making a load of it and putting it in the freezer is great! Just take an ice cube tray and fill it with the chilli paste.
Chilli Paste
Equipment
- Kitchen Blender (this is essential)
Ingredients
- 2 cloves Garlic big fat ones or use three
- 2 small Shallots or one large one
- 500 g Red Chillies we use cayenne, but any chillies will work
- 60 ml Olive Oil
- ½ tsp Ground Cumin
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Peel the garlic and drop it in the blender. Whiz up until it is finely chopped. Peel the shallots and drop them in the blender and give it another whiz until the shallots and garlic are both finely chopped. Adding the shallot after the garlic ensures the garlic is very fine
- Chop the tops off the chillies and add them to the blender. Blend until the paste is combined and all finely chopped
- Put the paste in a saucepan and add the olive oil. Cook on a very low heat, stirring occasionally, for 15 minutes and then add the cumin, salt and pepper. Cook for a further 5 minutes
- Allow the mixture to cool and then divide into ice cube trays and freeze. If you want to keep some back to use in the next few days, it will keep in the fridge for up to a week
