Red chilli paste recipe.
Red chilli paste is a very handy condiment that can be made in minutes and can be stored in the refrigerator for up to 10 days. This fiery paste can be used in many Indian and Indo-Chinese dishes. In fact, this versatile paste can be used in so many different ways apart from adding into curries or Indo-Chinese dishes. Add a spoonful into your soups for a fiery kick, mix it with mayonnaise to increase flavour, or use it as a marinade for meat. It can also be added to pasta or pizza sauce for an extra kick and flavour.
This condiment is really simple to put together and is made using dry red chilli. Simmer dry red chilli and a teaspoon of vinegar in water. Cool it completely and grind it into a smooth paste. If you want to make a milder version, drain the water in which you boiled the dry red chillies and grind the paste using fresh water.
It can also be used as a dip. Mix the red chilli paste with some mayonnaise or cream cheese for a delicious spread. This versatile paste can also be frozen for up to 3 months. Put into an ice tray and freeze. Once it is completely frozen, remove from the ice tray, put it in a freezer-safe bag, and place it back in the freezer. This way, it is portioned and you can thaw only the amount needed.
Click here for my collection of Indo-Chinese recipes.
Red chilli paste
- 10-15 dry red chilli
- 1 teaspoon vinegar
- ½ cup water
- Put dry red chilli, vinegar and water in a saucepan and bring to boil
- Reduce the flame and let it simmer for 15 minutes
- Cool completely and grind into a smooth paste
- Use as needed