Thai chili paste

Ingredients for 1 servings:

• 200 g chili pepper(s), small red (bird’s eye chili)
• 150 ml water
• 1 tbsp oil
• 1 tbsp white vinegar
• 1 tsp salt
• 2 tbsp palm sugar, or brown sugar
• possibly cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

almost too spicy for Europeans

First, put on disposable gloves or be sure to avoid touching your eyes or mucous membranes. Then break off the stems from the chili peppers and bring the chilies and water to a boil. Reduce the heat and let the peppers simmer gently for about 15 minutes. Remove from the heat and let cool slightly. Then add the oil, vinegar, salt, and palm sugar and puree everything in a blender. If the mixture is too thin, you can thicken it briefly on the stovetop with a little cornstarch. To do this, heat the paste and carefully stir in the starch. The paste will keep for two or three weeks in the refrigerator. If you’re not used to spicy food, please use caution when adding the amount.