Fresh chilli paste

Fresh chilli paste

By
From
The Real Food of China
Makes
250 ml
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
250g long red chillies, trimmed
60ml black rice vinegar
1 teaspoon sea salt

Method

  1. If you prefer a milder paste, cut the chillies in half lengthwise and remove the seeds. Using a large knife, finely chop the chillies until they form a coarse paste, or alternatively use a small food processor.
  2. Place the chillies in a non-reactive bowl, then add the vinegar and sea salt and combine well. The chilli paste will keep, stored in an airtight container in the fridge, for about 4 days.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again