for 3 dl

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

How it's done

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.

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