Red Chilli Paste - Mediterranean Style
If you are a lover of spice, you are certain to enjoy our Mediterranean Red Chilli Paste. Made with the flavour-filled combination of fresh chillies, garlic, and onion, this is a condiment you will want to have on hand to add spice to many dishes. With dozens of ways to use this flavour booster, it will become your new favourite condiment!
Servings 2 cups
Calories 450kcal
Equipment
- High-speed blender or food processor.
Ingredients
- 400 g (14 oz) long red cayenne chilli peppers See Note 1
- 3 cloves garlic
- 1 medium brown/yellow onion
- 1 medium tomato
- 1-2 teaspoon sea salt/cooking salt See Note 2
- 1-2 teaspoon white granulated sugar
- 80 ml (⅓ cup) extra virgin olive oil See Note 3
Instructions
- Roughly chop the chillies and add to a blender or food processor along with the garlic, tomato, onion and 1 teaspoon of the salt and sugar. Blend until completely smooth.
- In a large pan or wok, heat the oil on a low heat and add the paste. Stir well to avoid the paste sticking and burning. Scrape down the sides of the pan frequently.
- After about 30-35 minutes, the paste will be cooked. The oil will have been absorbed into the paste and won't have a raw taste to it. Remove the pan from the heat.
- Check the seasoning is to your liking - add in the additional teaspoon of sugar and salt if you prefer. Allow the paste to cool before storing.
Notes
- Chillies: 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!
- Salt: ensure you use cooking salt or coarse sea salt, as regular table salt may contain anti-caking agents.
- Olive oil: if you prefer, you could use another neutral oil such as Grapeseed Oil.
- Storage: the Red Chilli Paste will last for one week in the fridge when stored in a sterilised jar.
- Freezing: for convenience, I like to freeze the paste in an ice cube tray so I can remove one whenever I need it. Once frozen, remove the Chilli Paste cubes, and place in a sealed container or freezer bag. The Paste will last for 3 months.
- Nutritional information: please note, the nutritional information is based on the entire recipe, which yields approximately 2 cups (500 ml).
Nutrition
Calories: 450kcal | Carbohydrates: 29g | Protein: 5g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Sodium: 1188mg | Potassium: 889mg | Fiber: 5g | Sugar: 17g | Calcium: 56mg | Iron: 3mg
