Ingredients
1 1/4 ounces fresh red chilies (or 18-20 dried)
5 tablespoons peanut oil
3 cloves garlic, chopped
1/2 teaspoon salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Food processor for chopping, pureeing, dough, forcemeat
Electric warming tray — keep multiple dishes hot for entertaining
Granite mortar for curry pastes, spice grinding, pesto
Ridged ceramic mortar — grinds sesame, miso paste, kinome
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Food processor for chopping, pureeing, dough, forcemeat
Electric warming tray — keep multiple dishes hot for entertaining
Granite mortar for curry pastes, spice grinding, pesto
Ridged ceramic mortar — grinds sesame, miso paste, kinome
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual. Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies). Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.