Red pepper paste "Shandong"

Ingredients for 1 servings:

• 150 g red pepper, dried
• 5 g vegetable stock powder
• 1 tsp sugar, fine, white
• 2 kaffir lime leaves, fresh or frozen
• 2 tbsp sesame oil, dark
• e.g. sunflower oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

A flavorful seasoning paste, used by the teaspoon in sauces or as a side dish. Recipe from Shandong, China.

Remove the stems from the hot peppers, if present, and cut them crosswise into approximately 1 cm long pieces. Retain all the seeds. Wash and dry the kaffir lime leaves, remove the ribs, and chop the leaves. Place the hot pepper pieces in a food processor (Moulinex or similar) and pulse for 1 minute. Sprinkle with vegetable stock, sugar, and kaffir lime leaves and pulse 3 times. Transfer the peppers from the food processor to a small saucepan and add enough sunflower oil to form a smooth mixture. Bring to a simmer over low heat and simmer for 3 minutes. Remove from the heat. Mix in the sesame oil and pour the paste into a sterile jar with a screw lid. Store in the dark. It will keep at room temperature for about 1 year. Note: This is a hot pepper paste found in many Asian countries with different ingredients. Basically, every family has its own recipe.