Homemade HOT chili paste, and by hot I mean super strong (for me anyway). But still a very good heat increaser for some of my recipes. I think it’s especially suited for different casseroles or mincemeat sauce. A spoon is enough to give the dish a nice touch of spice.
Making spicy hot chili garlic sauce is super easy. I like to think of it as an Asian salsa. It combines those red chilies/piri-piri and garlic with sugar, salt, a little vinegar to create the right texture.
The sauce will be quite spicy once you make it. But the flavor will become milder and more balanced over time.
You should always keep the sauce in air-tight container in the fridge so it stays fresh, for up to 2 weeks .
Uses for Homemade Hot Chili Paste ,
Aside from being used as an ingredient in Asian recipes, there are so many other things chili paste tastes great with!
And there’s dozens of ways to use this flavor booster, Here are a few options (but be careful):
- Add it to your next bowl of rice or pasta!
- Stir a few teaspoons into your next batch of burgers or brush it over chicken breasts before baking.
- Add a bit to your next batch of casseroles
- Stir a teaspoon or two into sour cream and dip veggies in it.
- Scramble it into your morning eggs!
- Add it to your Ramen noodle bowl.
Information from Wiki of Piri-Piri or Peri-Peri as it is called as well.
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Homemade Hot Chili Paste
- Blender or mixer, high-speed
- 100 g long red chilies
- 100 g Piri piri's mix of fresh and dried chilies
- 8 cloves garlic
- 1 yellow onion
- 10 small cherry tomatoes or ordinary 2 tomatoes
- 2 tsp salt
- 2 tsp sugar
- 1 lime juice freshly pressed
- 3 tbsp vinegar
- 0,5 dl rapeseed oil
- Prepare the ingredients. Remove the stems of the chili, peel the garlic cloves. Then roughly chop all items.
- Add the chilies, garlic, tomato, lime juice, vinegar and onion to a blender or mixer bowl.Blend until completely smooth.
- In a large pan, heat the oil on a low heat and add your paste. Add in the sugar and salt and stir well. Stir well regularly to avoid the paste from sticking and burning. After 30-40 minutes, the oil will have been absorbed into the paste and will bring out the flavor of the peppers.
- Check the seasoning if it is to your liking, add if needed salt or sugar, and remove the pan from the heat.Allow the paste to cool before storing.Feel it – Cuisine!