Priscilla’s Chilli Paste and Chilli Sauce


For the chilli lovers – my version of chilli paste, chilli sauce and sweet chilli sauce made with fresh red chillies😘😍😎 three deals in one..😁😊😎

1 kg fresh red chillies
I also add 1/2 kg habanero chillies,  hence the orangy yellowy colour in the sauce😍😊 Washed and drain of all water, use a colander and leave to drain out, or just use a clean dish towel.
Use a processor or blender and blend finely.
While blending add however many cloves of garlic you wish and few sprigs curry leaves and fresh thyme.
Add about 3 tblsp vinegar and 3 tablespoon olive oil (can use vegetable oil or oil of your preference) to make a fine paste.
In a pan heat about 3 tablespoons of oil
Add ½tsp each of jeera and mustard seeds. I added soomph and nigella seeds also  (optional).
Take it off the heat and let it cool a little and then add the chilli paste to the pan and give it a good mix.
Bottle in sterilised bottles.
Please make sure that there is a thin layer of oil on top.
Keep in fridge.

Chilli sauce
I took a quarter of the chilli paste and used a sieve to let the juices drain out.
I put weight on the chilli paste to drain faster.
Or you can use the back of spoon to push liquid through.
I used good old tomato sauce to some of the paste to make a sweet chilli paste.😊😘😍😎

Prepared, tried and tested by: Priscilla Govender

This entry was posted in Indian, Sauces and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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