My Favourite Chilli Paste
Now, when making paste you need the right chillies, or maybe just your preferred heat on a good chilli. I like to use chilli flakes that give you a nice hot spice in your mouth that opens up the sinuses without leaving a lasting burn.
Makes 500 g (1 lb 2 oz/ 2 jars).
Ingredients 5
500 g dried red chilli flakes, i like turkish chilli
1 tbsp garlic powder
1 tbsp ginger powder
200 g macadamia nuts
600 ml rice bran oil
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Method 3
In a blender, blend the , and and until the macadamias are ground.
Place in a bowl and fold through the until well mixed.
Bottle in sterilised glass jars (see my tips below) and you will find yourself having it with everything. This will keep for 4–5 months in the fridge.
Mabu Mabu's tips
Makes 500 g (1 lb 2 oz/ 2 jars). This will keep for 4-5 months in the fridge.
To sterilise jars, wash them in hot soapy water, then place them in the oven at 110°C (200°F) for about 15 minutes until they are completely dry.
