Chili Paste

🥘 Ingredients

• candlenuts (alternative)
  5
• cashews
  3
• fresh chillies
  1 lb
• garlic
  10 cloves
• granulated sugar
  1 tsp
• macadamia (alternative)
  5
• onion
  1 large
• salt
  1 tsp
• vegetable oil
  1/2 c
• water

🍳 Cookware

• blender
• deep wok or saucepan
• jar

1. 1

   Peel and quarter the onion , and peel the garlic .

   onion: 1 large, garlic: 10 cloves
2. 2

   Place fresh chillies , garlic, onion, cashews candlenuts (alternative) , macadamia (alternative) , granulated sugar , and salt in a blender . Add enough water to allow you to blend to a paste.

   fresh chillies: 1 lb, cashews: 3, candlenuts (alternative): 5, macadamia (alternative): 5, granulated sugar: 1 tsp, salt: 1 tsp, water
3. 3

   As you'll be frying the paste in oil, you don't want it to be too runny.
4. 4

   However, the long and slow cooking means that you may have to add a splash of water towards the end if it gets too dry.
5. 5

   Heat the vegetable oil in a deep wok or saucepan , then fry the chili paste on medium heat initially for about ⏱️ 3 minutes until fragrant.

   vegetable oil: 1/2 c
6. 6

   Lower the heat and cook for ⏱️ 1 hour , uncovered, stirring every 15 minutes or so. In the last 15 minutes, you might have to stir a couple of times more, as the chili paste starts to dry up.
7. 7

   If it starts getting too dry and is catching (burning) at the bottom, add a splash of water (about 60 ml / 1/4 cup) to allow you to keep cooking the paste for the full hour. Use less if you only have 10 minutes or so to go.
8. 8

   Let your cooked red chili paste cool to room temperature and store in a clean jar in the fridge; it will last up to 2 weeks in the fridge. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.