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Hot Chilli Paste

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There are soooo many recipes and versions of hot chilli paste. You can make it Mexican, North African (harissa), Indonesian (sambal) whatever you prefer, or give all versions a go!

You can use fresh or dried chillies, with seeds or without.

Here's a basic recipe with ideas for extra ingredients to change up the flavour.


  • Handful of chillies
  • I garlic clove
  • Olive oil
  • Cider vinegar
  • Pinch of salt
  • Pinch of sugar

1. Depending on the heat you want and how hot your chillies are you may want to deseed them. Wear gloves when doing this or you'll have smarting skin for the rest of the day!

2. Chop chillies and put in a food processor or electric mill with the garlic, salt and sugar. Grind to a paste.

3. Put in a jar and add olive oil and cider vinegar. Stir and seal jar. With fresh chillies this paste will last a week or two in the fridge. With dried chillies it will last longer, up to a few months.

4. Additional flavourings - lemongrass, salted lemons, fresh lemons (pared rind and juice), cumin, coriander, caraway seeds, honey, add more sugar or honey (or agave syrup) to make a sweet paste.

What's your favourite?

I'd love to hear your favourite recipe for chilli paste and how this recipe went for you, what flavourings did you add? Leave a comment below...

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