Chilli Paste
A handy way to add spiced chilli flavour to your cooking or as a sambol with the main meal
Equipment
- Kitchen knife
- Tablespoon (tbsp)
- Teaspoon (tsp)
- Measuring jug
- Spice grinder or mortar and pestle or coffee grinder
- Blender
Ingredients
- 350 gms fresh red chillies
- 15 gms garlic
- 2 tbsp cumin seed
- 1 tsp salt
- 100 ml vinegar
Instructions
- Chop the stems off 350 gms fresh red chillies.
- Chop 15 gms garlic fine.
- Grind together 2 tbsp cumin seeds, 15 gms of chopped garlic, 1 tsp salt, a splash of vinegar, You can use a mortar and pestle, spice grinder or coffee bean grinder.
- Put the 350 gms red chillies, the cumin/garlic/salt paste, 100 ml of vinegar into a blender.
- Blend this till you have a paste that still has small flakes of chilli in it. You can keep blending it till all the chilli is thoroughly nixed if you like, but I think it looks better when serving this as a sambol to have some flakes showing.
