My Own Chilli and garlic paste that i use for a number of my dishes, Always good to have some in the fridge.
Put the peppers, garlic, salt, sugar, vinegar, and water in the blender and pulse to a chunky consistency.
Remove 1/4 of the blended mixture.
Turn the blender to high and liquify the remainder to a puree.
Mix the cornstarch and water to a fine paste.
Put the puree into a pan over a medium-high heat. Once warm, add the cornstarch, mix thoroughly and bring to a boil.
Remove from heat, add the reserved chunky mix and stir through.
Allow to cool.
The chili sauce is ready to use
To store, transfer to a clean mason jar and seal it and keep in the fridge for up to 1 month.
My Own Chilli and garlic paste that i use for a number of my dishes, Always good to have some in the fridge.
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250 g Red Chillis
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2 Heads of Garlic peeled
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1 tsp salt
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1 tsp Sugar
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40 ml White Vinegar
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1 tbsp Water
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1 tsp Corn Flour
Put the peppers, garlic, salt, sugar, vinegar, and water in the blender and pulse to a chunky consistency.
Remove 1/4 of the blended mixture.
Turn the blender to high and liquify the remainder to a puree.
Mix the cornstarch and water to a fine paste.
Put the puree into a pan over a medium-high heat. Once warm, add the cornstarch, mix thoroughly and bring to a boil.
Remove from heat, add the reserved chunky mix and stir through.
Allow to cool.
The chili sauce is ready to use
To store, transfer to a clean mason jar and seal it and keep in the fridge for up to 1 month.