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.
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!
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Notes
Store in an air-tight container in the fridge for up to 2 weeks.