John Myers
Chili Paste
The perfect chili paste recipe with a picture and simple step-by-step instructions.
- 24 Chili peppers, fresh
- 1 Bell pepper, red
- 2 Onions
- 4 Garlic cloves
- 2 tbsp Fresh ginger
- Water
- 2 tsp Sugar
- 1 tsp Salt
- 3 tbsp Balsamic vinegar
- 0,5 bunch Fresh coriander
- 0,5 bunch Fresh smooth parsley
- First of all – put on gloves! 🙂
- Partially remove the seeds from the pods. If you like it particularly spicy, leave it in. Chop the chilli, paprika, ginger, onion and garlic into small pieces.
- In a saucepan, lightly caramelize the onion and garlic with the sugar. Add the chilli, paprika and ginger and fill up with water so that it is not completely covered. Simmer gently at a low temperature – don’t forget the lid.
- When everything is soft, add vinegar and puree finely. If the mixture is still very runny, simply reduce it even more. When the desired consistency is reached, stir in the finely chopped coriander and parsley. Then immediately pour into prepared, hot-washed jars and close quickly.
- Boil in the oven at approx. 80 ° C for 45 minutes.
- I also like to present this chili paste as a gift – the feedback is always sensational! :)))
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