Homemade Chilli Paste

Homemade Chilli Paste is the one recipe you need to make once every 2 months to keep in your fridge or to give away as gift.

Chilli Paste
Chilli Paste

I made this Chilli Paste for the first time last Christmas as a part of eatable gift for my family. I loved it so much that my fridge has never been without it ever since. A word of warning your house will smells of garlic, onion and chilli for the day or so when making this. But as you only need to make it once every few months I think it is worthed. This recipes will make around 900ml of Chilli Paste. Once made and cool you can store the paste in an air tight jar in the fridge for 2 months.

What do I use this Homemade Chilli Paste for I hear you ask? Well you can use it on everything. I have marinade chicken thighs to make spicy chicken burger. I have add it to my stir fry noodles as well as rice. I love it as a dip to my Crispy Fry Chicken Wings I have even glaze my Easter Ham with them! Let your imagine run wild and use it on anything that you would like to add a bit of heat to.

Enjoy

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Print Recipe
Homemade Chilli Paste BigOven - Save recipe or add to grocery list Yum
Versatile Homemade chilli paste that is great as marinade, add to stir fry, chilli or simply use as dips.
Chilli Paste
Course Dips, Side dishes
Cuisine Thai-Ish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Jars
Ingredients
  • 50 g ginger peeled and cut in half
  • 4 red onion peeled and quartered
  • 2 bulb garlic peeled and crushed
  • 50 ml olive oil
  • 100 ml balsamic vinegar
  • 1/2 tsp salt
  • 200 ml Soy Sauce
  • 150 g brown sugar
  • 1 190g jar lazy chopped red chillies
Course Dips, Side dishes
Cuisine Thai-Ish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Jars
Ingredients
  • 50 g ginger peeled and cut in half
  • 4 red onion peeled and quartered
  • 2 bulb garlic peeled and crushed
  • 50 ml olive oil
  • 100 ml balsamic vinegar
  • 1/2 tsp salt
  • 200 ml Soy Sauce
  • 150 g brown sugar
  • 1 190g jar lazy chopped red chillies
Chilli Paste
Instructions
  1. Blitz the ginger, onion and garlic till finally chopped. You want it to be finally chopped but not a smooth paste.
  2. Add olive oil to a large non stick pan to a medium heat. Then add the onion, ginger and garlic and cook slowly for 20 minutes till the onion mixture are soft and lightly brown.
  3. Add in the rest of the ingredients. Continue to cook the paste on a low heat till most of the liquid has evaporate and the chilli paste is nice and thick. should take about 30 to 40 minutes. Keep an eye on it and staring occasionally.


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