Hot chili paste

Ingredients for 1 servings:

• 4 chili peppers, fresh
• 2 cloves garlic
• ½ bell pepper(s), fresh
• ¼ onion(s)
• e.g. olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with chili, garlic, onions and peppers – extremely hot and versatile

Wash, quarter, deseed, and chop the fresh chili peppers. Peel and finely chop the garlic. Wash, deseed, and finely chop the bell peppers. Peel and finely chop the onions. Mix everything together and toss with olive oil until it’s nice and oily, but not too runny. Pour into jars and add a little more olive oil until everything is well covered (important for shelf life). It’s best not to fill the jars to the brim so that nothing spills out, as all your work will be for nothing! The quantities of garlic, onions, and bell peppers can be varied as desired, depending on your taste and mood. Tip: To avoid all the chopping by hand, you can also use an immersion blender or a food processor. The paste is ideal for seasoning all kinds of dishes, such as roasts, sauces, pasta sauces, stews, Mexican dishes, etc. This way, you need much less salt, and adding just 1 teaspoon to the dish gives it a pleasant, slightly spicy aftertaste without overpowering the original flavor. For those who like it spicier, you can also add a level tablespoon of spice to the pot. The jars will keep for a very long time without refrigeration. Once opened, store the jars in the refrigerator and always make sure there’s enough oil. You should also always use a fresh spoon to ensure the paste lasts a long time. I’ve had my last batch for 1.5 years, and it’s still good. I personally recommend everyone wear disposable gloves when making the paste!