Inspiration from all that lovely spicy food we ate in Singapore!
I love chilli!!! Being raised in a Sri-Lankan family, we were exposed to spicy food at a young age. So, when one of my neighbours kindly provided me with an abundance of homegrown chillies, what did I do? Make chilli paste of course!
You can use this chilli paste in your cooking or on top of your favourite dishes.
25 Chillies (any type will do)
1 Teaspoon Sugar
2 Teaspoons Salt
2 Cloves Garlic
Steralise a jar to store paste.
Discard seeds and membrane of chillies. Place in a food processor with sugar salt and crushed garlic. Add enough vinegar to keep the paste moving and blend to a smooth paste. Add salt. Place paste into steralised jar and pour a layer of oil to cover the top of the paste. Seal and store in the refrigerator. The paste will store well in the fridge.
Use in cooking or as a garnish on meals. 🙂
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