Spicy and Tangy Red Chillies: A Guide to Cooking and Preserving

Ingredients

  • 15 red chillies
  • 2 tablespoons of olive oil
  • 1 tablespoon of vinegar
  • 2 cloves of garlic
  • 1 teaspoon of salt
  • 1 teaspoon of sugar

Steps and instructions

  1. Wash the red chillies under running water to remove any dirt.
  2. Cut off the tops of the chillies and slit them lengthwise.
  3. Heat the olive oil in a pan over medium heat.
  4. Add the chillies and garlic to the pan and sauté until they become soft.
  5. Once the chillies have softened, remove the pan from heat. Allow it to cool.
  6. Transfer the cooled chillies and garlic into a blender. Add salt, sugar, and vinegar.
  7. Blend until you get a smooth paste. Adjust salt and sugar as per your taste.
  8. Transfer the paste into a clean, dry jar and store it in a cool, dry place or in the refrigerator.

Tools for making

  • Blender - Used to blend the chillies and other ingredients into a smooth paste.
  • Pan - Used to sauté the chillies and garlic.
  • Knife - Used to cut off the tops of the chillies and slit them lengthwise.
  • Spatula - Used to stir the chillies and garlic while sautéing.
  • Jar - Used to store the prepared red chilli paste.

Recipe variations

  • Use different types of red chillies for varying levels of spiciness and flavor.
  • Add other spices like cumin, coriander, or turmeric for a different flavor profile.
  • Experiment with different types of vinegar such as apple cider vinegar or rice vinegar.
  • Include other ingredients like roasted tomatoes, onions, or bell peppers for added complexity.
  • For a smoky flavor, roast the red chillies before blending them.
  • Add a touch of sweetness by incorporating honey or maple syrup.
  • Adjust the consistency by adding a little water or vegetable broth.
  • For a vibrant color, include a small amount of tomato paste.

Recipe overview

Get ready to heat up your kitchen with this homemade Red Chilli Paste recipe! Perfect for those who love a kick of heat in their dishes, this recipe uses fresh red chillies, combined with garlic, vinegar, and a hint of sweetness from sugar. As you follow the simple steps, you'll create a vibrant, fiery paste that's packed full of flavour. The end result is a versatile condiment that can be used in a variety of dishes, adding a spiciness that is sure to tantalize your taste buds. Plus, this recipe is not just about the heat - it also offers an enjoyable cooking process and the satisfaction of having made your very own chilli paste from scratch. Enjoy the aroma, the taste, and the sheer joy of homemade cooking!

Common questions

  1. How spicy will this red chilli paste be? The spiciness of the paste will depend on the variety of red chillies used. Generally, red chillies are known for their heat, so expect the paste to have a significant level of spiciness.
  2. Can I adjust the amount of chillies used in the recipe? Yes, you can adjust the number of chillies based on your desired level of spiciness. If you prefer a milder paste, reduce the number of chillies accordingly.
  3. How long does this red chilli paste last? When stored in a properly sealed jar in the refrigerator, the paste can last for up to 2-3 weeks. Make sure to use a clean, dry spoon each time you take the paste out to maintain its freshness.
  4. Can I substitute olive oil with another type of oil? Yes, you can use other cooking oils like vegetable oil, canola oil, or sunflower oil as a substitute for olive oil.
  5. Is it necessary to remove the seeds of the chillies? Removing the seeds can help reduce the spiciness of the paste. If you prefer a milder flavor, you can remove the seeds before adding the chillies to the recipe.

Serving dishes and utensils

  • Cutting board - A sturdy surface for cutting and preparing the red chillies.
  • Knife - A sharp knife for slicing and chopping the chillies.
  • Pan - A cooking pan for sautéing the chillies and garlic.
  • Blender - A kitchen appliance used to blend the sautéed chillies and garlic into a smooth paste.
  • Jar - A clean, dry jar for storing the prepared red chilli paste.

Origin stories

Red chillies, the fiery spice that adds a zing to our meals, is a native of Mexico. In fact, archaeologists suggest that chillies may have been domesticated as far back as 5000 BC in this region, making them one of the oldest cultivated crops in the Americas. What's more, Christopher Columbus was among the first Europeans to encounter chillies. Instead of reaching the East Indies, he landed in the Caribbean, bringing back chillies to Europe. He named them 'peppers' because they had a similar spice kick to black and white peppercorns prevalent in Europe. Notably, it was the Portuguese who spread chillies to the rest of the world, including India, a country that would go on to become one of the largest producers and consumers of chillies. Today, chillies are a staple in cuisines worldwide, adding colour, heat, and flavour to countless dishes. The red chilli paste recipe, simple yet fiery, embodies this humble spice's versatile and universal appeal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.