Just whipped up a batch of this fiery sweet chili paste My taste buds are happy, but I am not sure about her!
See how simple it is to make it and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more recipes. I hope you enjoy it!
Sweet Chili Paste
Ingredients
- 250 g Dry Red Chilies
- 300 g Chili Flakes
- 30 Fresh Red Chilies
- 100 g Small Dry Italian Chilis , pepperoncino
- 4 tbsp Sugar
- 750 ml White Wine Vinegar , or apple cider vinegar
- 100 ml Rapeseed Oil , or corn oil
- 2 tsp Fine Sea Salt
Instructions
- Put the dry red chilis in a bowl filled with water and dehydrate them for 90’. Remove from the water and keep aside.
- Place a large pot on medium heat and add all the ingredients. Bring to a boil and simmer with the lid on for 45’, while stirring every now and then. Remove from the heat and allow to cool.
- Use a hand-held blender and pulse the mixture until a coarse paste is created.
- Store in individual glass containers and refrigerate for as long as 9 months.
