Chili Paste From 'Ceviche: Peruvian Kitchen' Recipe

Name: Chili Paste From 'Ceviche: Peruvian Kitchen' Recipe
Total time: 20 min
Ingredients: 1 tablespoon vegetable oil; 3 1/2 ounces (100 g) fresh (or frozen) seeded chilies of your choice or 1 tablespoon (35 g) reconstituted seeded dried chilies of your choice, roughly chopped; 1/2 small onion, finely chopped; 2 garlic cloves, minced

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Total: 20 minutes

Servings: 3.5

Cost: $1.09 /serving

Author : Kate Williams

ceviche chili chili paste

Chili Paste From 'Ceviche: Peruvian Kitchen' Recipe

Ingredients

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1 tablespoon vegetable oil3 1/2 ounces (100 g) fresh (or frozen) seeded chilies of your choice or 1 tablespoon (35 g) reconstituted seeded dried chilies of your choice, roughly chopped1/2 small onion, finely chopped2 garlic cloves, minced

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Instructions

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Step 1

Put vegetable oil in a large, heavy saucepan. Heat over medium heat and then add chilies and onion. Saute over low heat for about 10 minutes, stirring regularly.

Step 2

Add garlic and saute for 5 minutes until everything is very soft, being careful to make sure it doesn't take on any color.

Step 3

Put the contents of the saucepan into a food processor or blender and blitz until smooth. Store in the fridge in a sterilized jar.