John Myers
Spice Mixes: Chili Paste
The perfect spice mixes: chili paste recipe with a picture and simple step-by-step instructions.
- 12 piece Chili peppers, fresh
- 0,5 piece Paprika, red
- 1 piece Onion, red
- 2 piece Garlic cloves
- 2 tablespoon Dark balsamic vinegar
- 1 teaspoon Sugar
- Water
- The chilli harvest was particularly good this year. I just didn’t want to dry the pods and so I came up with the idea of making a seasoning paste that can be used for sauces, soups, vegetables and much more.
- Remove the spermatic cords and kernels from the pods – except for four pieces. Peel the onion and garlic. Do the same with the peppers.
- Now cut everything into very small cubes, put them in a saucepan and pour water over them. (It shouldn’t be completely covered.) Put the lid on and simmer over a low heat for about 20 minutes.
- Add vinegar and sugar and finely puree the mixture with the magic wand.
- Cook again on the stove over low heat until the desired consistency is achieved.
- Pour the hot mass into small, hot-rinsed glasses and close immediately. Boil in the oven at about 80 degrees for about an hour.
- On the advice of Regine, here is another tip: If you have very hot pods or tender hands, it is advisable to work with disposable gloves, otherwise you will still have some of the chilli for days.
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