Tuesday, March 8, 2011

Chili paste

5 types of chilies here the top left is Cayenne, then orange habaneros, bottom are green Thai and to the right is dried arbol and south Indian chilies. We have garlic and ginger and tomato paste as well as some cumin and salt. The base is apple cider vinegar.
Start by boiling the dried chilies in the vinegar then roughly chop the garlic, ginger, fresh chilies, and add everything to the food processor and your left with an amazing chilie paste base that you can use for anything!

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