Dry chilli paste

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A Simple
Dry Chilli Paste





As a Malaysian, we love all kinds of sambal. Homemade chilli paste comes in handy. It adds a fiery flavour to any dish. This is a staple in many of my recipes including those on this blog.

So, rather than grinding the chilli paste up from scratch each time, I make this paste up and keep it in the freezer. This is how I make it.

Ingrediants:
 
•A big handful of dry chillies

• 1/2 tsp of salt


METHOD

1. Cut dry chillies with a pair of scissors into smaller bits (about 2-3 inches in length). Remove stems.




2. Wash the chillies and drain the water.




3. Add chillies into boiling water (enough to        h.cover). Let it soak for 30 minutes.




4.  Discard the excess water and let it cool.




5. Grind the chillies with salt and very little water (if necessary) in a food processor until it becomes a soft paste. 

Salt will act as a preservative and keep it fresh.

Store the paste in a container and freeze it. It stays good for a couple of weeks. Remove 30 minutes prior to use in any recipe. Dont forget to put it back in the freezer for your next use.

Dont forgot to follow my instagram account for more recipes and inspiration 
: @_casualcook_




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