Chilli and garlic oil paste

Chilli and garlic oil paste

Total: 45 min. | Active: 45 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / dl: 713 kcal
, Fat: 75 g
, Carbohydrate: 8 g
, Protein: 1 g

Ingredients

3 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chilli mixture

40 g red chillies, deseeded, cut into pieces
6 red chilli peppers, cut into pieces
10 garlic cloves, cut in half
1 cm ginger, peeled, chopped
2 tsp peppercorns (e.g. Lampong)

Chilli paste

2 ½ dl sunflower oil
3 bay leaves
2 star anise
½ cinnamon stick
2 tsp sugar
¾ tsp salt
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Utensils

For 3 preserving jars of approx. 100 ml capacity

How it's done

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Chilli mixture

Finely chop the chilli, chilli pepper, garlic, ginger and peppercorns in a food processor.

Chilli paste

Heat the oil in a pan. Add the bay leaves and all of the other ingredients with the chilli mixture, simmer over a low heat for approx. 35 mins. until the chilli mixture becomes darker. Allow the chilli paste to cool slightly, remove the bay leaves, star anise and cinnamon. Puree, heat through again. Fill the clean jars to the rim with the boiling hot paste, making sure that everything is covered with oil, seal tightly, leave to cool.

Good to know
Serve with: Roasted vegetables, noodles or rice. Use for dips or sauces.
Shelf life: Store in a cool, dark place for approx. 3 weeks; once opened, cover and keep refrigerated.
Note: Depending on how hot the chilli is, it may be advisable to wear gloves, since the chilli juice could irritate the skin, mucous membranes or eyes if you touch them with your fingers.

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