Occasionally I pick 30 or 40 chillies, and they get whizzed in short order into a tangy chilli paste. It’s simple.
Take about 25 or 30 chillies (use either red or green but not both together), 2 tspn salt, and about 4 garlic cloves. I use my spice grinder, but a food processor with a small bowl could also be used, or even an immersion blender. Blitz them until they are reducing, adding enough white vinegar to make a paste. Store in the fridge.
It is so easy to use – stir into anything that needs a lift, or replace the chillies in any recipe with the paste. It can be fried off with spices if you are cooking Indian or South East Asian, or sautéed with carrot, onion and celery etc if you are cooking Italian or other European. I am never without it.
This is also posted on our sister site A Life Time of Cooking, where first appeared in this form.. Making Chilli Paste.