Chilli Paste Recipe

13 Feb

Mum’s garden was blooming with every colour, shape and size of chillies imaginable and I was like a kid in a candy store plucking them to make my chilli paste.

6 tablespoons of extra virgin olive oil for frying

4 small or 2 medium brown onions  finely diced

6 large cloves of garlic finely diced

325g of fresh chillies finely diced

2 teaspoons of salt

4 tablespoons of white vinegar

4 medium tomatoes diced

Extra virgin olive oil to pour over the paste before sealing

Saute the onions in a saucepan on a low heat until they become clear and soft. Add the garlic and saute until fragrant, add the chillies, tomatoes, salt and vinegar and stir well.

Simmer on a low heat until the mixture becomes soft and thick. Taste some to check for seasoning and adjust to your personal taste. When you’re happy with the flavour and consistency of the chilli paste, spoon it into sterilised jars, top with extra virgin olive oil to the top of the jar and seal with the lid while the paste is still hot.

Visit my post ‘Late Night Jam Session’ for instructions on preparing the jars to be filled with the chilli paste. Store the chilli paste in the fridge and top with olive oil as you use the paste to help it last longer.

The chilli paste can be used to spice up any recipe while you’re cooking or served at the table with pasta, eggs, as a spread on toast or bread, tossed through vegetables, salad, meat, fish or on anything you like to add an extra kick.


One Response to “Chilli Paste Recipe”


  1. Spaghetti with Garlic, Lemon, Chilli, Basil & Extra Virgin Olive Oil Recipe « gourmetician - March 1, 2011

    […] 1 teaspoon of chilli paste […]

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