Make sure the lid and seal are completely dry. These are folks who have a lot of experience in canning. Hi Sandeep, I’ve had a couple of readers give me some advice over the years. The bonus here is that your chilli paste has a high level of acid, making it perfect for a water bath and storing. You could add more sugar if you think it’s not too sweet, but not too much. This will make your chilli paste less spicy, but it will still be hot because you’re using scorpions, one of the hottest chillies in the world. You could add 1 Tbsp at a time or just use the whole thing. Now you are ready to mix the above into your chilli paste. Add a little salt to ensure that it’s not bland. Or puree it with a blender.Īdd the lime or lemon juice and taste. You could use a potatoes masher to mash the chopped toms for a smoother feel. Pour the chopped tomatoes in a saucepan and bring to a simmer.Īdd the sugar and cook for 10 minutes, covered until it’s a little dry. lime or lemon juice – however much you fancy, start with 1 Tbsp If you have about 2 cups worth (500ml), you’ll need:ģ. How much you use of the added ingredients below will depend on how much of the chili paste you made. We are going to have to change the chilli paste somewhat to reduce the heat level. The lime juice does add a tang to the recipe, but let’s face it, lime juice makes so many recipes taste better! If you are increasing this recipe, be sure to increase the amount of lime juice proportionately too.Īnd guess what? It makes the perfect gift for a foodie friend. Increasing the acid level in the chilli paste is in keeping with food safety advice on the preserving low acid level foods like chillies and onions. Or you can add the juice of 2 limes to this recipe to increase the acid level, and give it a water bath.Preserved this way, your paste will last a good 2 years. Stick with this recipe and use the pressure canning method.You can also extend its shelf life in the following 2 ways: Canning/Preserving our Chilli Paste To extend this to about 2 weeks, cover our red chilli paste with a layer of vegetable oil, about 1 cm depth. If you store it in the fridge in a clean jar, this flavoured cili boh will keep for a week in the fridge. TIP: A chopper, blender or food processor is a must for this as all the ingredients are processed together, then fried. If you want, you could make a basic cili boh here. This quick red chilli paste is best used as a cooking ingredient, as it very much retains the raw taste of the ingredients, namely the chillies, onions and garlic. This is a speedy one that we cook for the briefest of times, using dried or fresh chillies, resulting in a light flavour and aroma, retaining much of the freshness of the chilies, garlic and onion used, with a hint of sweetness from the onion. You get 2 recipes for the price of 1 when you visit this page, a quick version and a low and slow! Red Chilli Paste 1 But over the years, I’ve had so many requests for a quicker paste and using fresh chillies that now,

When I first wrote this recipe back in 2013, I gave you the recipe for the long and slow cooking paste, as I’ve always made it. And your final dish will have a deeper, more well rounded flavour than when using fresh chillies. You’ll have a time-saving ingredient whenever you need it. So, rather than grinding it up from scratch each time, make this red chilli paste up and keep it in the fridge. So many East and South East Asian recipes call for a teaspoon of chilli paste here, a tablespoon there.

Chile paste