A few simple ingredients are quickly transformed into one of the most full of flavour recipes on the blog - our Red Chilli Paste. I love having this on hand, and freeze it so I can enjoy it anytime. With dozens of ways to use this flavour booster, it will become your new favourite condiment!
Remove the stems of the chilli, and roughly chop. Peel the garlic cloves, and quarter the tomato and onion.
Add the chillies, garlic, tomato and onion to a blender or food processor.Blend until completely smooth.
In a large pan or wok, heat the oil on a low heat and add your paste.
Stir well regularly to avoid the paste from sticking and burning. Scrape down the sides of the pan regularly.
After about 35 minutes, the paste will be cooked.The oil will have been absorbed into the paste, and it won't have a raw taste to it. Add in the sugar and salt and stir well. Check the seasoning is to your liking and remove the pan from the heat. Allow the paste to cool before storing.
I have used the milder long red chillies for this recipe, as I like their subtle heat and flavour. You can use chillies of your preference, and certainly, add in hotter ones if you like more heat!
Ensure you use cooking salt or coarse sea salt, as regular table salt may contain caking agents and is much stronger.
Adjust the salt and sugar to your taste. This will vary, depending on the chillies and how ripe your tomatoes are.
Grapeseed Oil or any other neutral oil is ideal for this recipe, so as to not overpower the flavour of the paste.
Please note, the nutritional information is based on the entire recipe, which yields approximately 2 cups (500ml).