Hot Chilli Paste Food

HOMEMADE CHILLI PASTE

Steps:

• Add Kashmiri chilies in bowl. Now, pour hot water over it and set it side to soak for 30 minutes.
• Transfer them in a blender along with 1 teaspoon of vinegar and 2 tablespoons of water from the soaked chilies.
• Blend it into a paste.
• Heat oil in a pan.
• Pour the hot oil over chilli paste and mix well.
• Transfer in a clean air tight jar or container and refrigerate upto a month.
• Add Kashmiri chilies and bedgi chilies in a bowl. Pour hot water over the chilies and set it aside to soak for 30 minutes.
• Strain and transfer them into a blender along with garlic, 3 tablespoons of rice vinegar.
• Blend the mixture into a paste. Add 3 tablespoons of water from the soaked chilies.
• Heat oil well in a pan and then chili garlic paste into it.
• Add sugar, salt and mix. Cook for 5-6 minutes low heat until fragrant, stir in between.
• Take it off the heat and cool completely.
• Transfer into a clean jar or container and refrigerate upto a month.

SPICY CHILI

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

CHILI PASTE

Steps:

• Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
• Add more spices if desired.
• Let stand at least 30 minutes before using (it should thicken).

HOT RED CHILLI SAUCE

Steps:

• Toast the chillies in a frying pan over a high heat for a few minutes until fragrant. Place the chillies in a saucepan, add the garlic and 700ml/1¼ pint water. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow to cool. (CAUTION: Cook in a well-ventilated area.)
• Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve.
• Pour the sauce into a clean saucepan and cook for 5-7 minutes over a medium-high heat until it has reduced and thickened slightly.
• Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge.

4 BEST CHILI PASTE SUBSTITUTES

Steps:

• Click on each link above to view the pin.
• Learn more about the ingredient.
• Purchase the ingredient.
• Add substitute to your recipe =)

VERY HOT CHILLI PEPPER PASTE

Steps:

• Heat olive oil in a frying pan and fry the peppers until they have browned all over. Be careful they spit!
• Put them in a plastic bag to sweat for 5 minutes and then peel removing the seeds and add to a small blender or multi-chopper.
• Chop semi-dried tomatoes and add to blender. Try to use plump semi- dried tomatoes in olive oil as they taste better.
• Add garlic powder, onion powder, vinegar and a little olive oil.
• Blend until mixture becomes a thick red paste.
• Keep in a small glass jar in the fridge covered with a layer of olive oil to keep it from spoiling. It should last several weeks.

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.

HOMEMADE GOCHUJANG (KOREAN CHILI PASTE)

Steps:

• Add gochugaru, water, honey, and miso paste to a pot and stir over medium heat until the mixture bubbles.
• Turn off the heat and leave for 15 minutes.
• Stir in sake, vinegar and salt, and transfer the mixture to a bowl. Let cool to room temperature.
• Refrigerate for up to 1 month.

CHILI PASTE

Steps:

• In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.