This red chilli paste is a family recipe and one of our favourite homemade chilli! It’s creamy, packed with garlic and has a nice kick. Feel free to adjust the amount of bird’s eye chillies to make it hotter or less hot!
homemade red chilli paste
- 150 g long red chilli
- 20 g bird's eye chilli
- 50 g garlic peeled
- 1 tbsp brown vinegar
- 75 ml vegetable oil
- 1 tbsp salt
- This recipe uses a combination of Long Red and Bird's Eye chillies for the heat balance. If its not available in your area, any other chillies can also be used.
- Blend all ingredients in a food processor until a smooth and velvety paste is obtained.
- Taste the chilli paste and adjust seasoning if needed.
- Store the chilli paste in an airtight container in the fridge for up to 2 months.