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Serves
US | Metric
Ingredients
  • 250 g Red Chillis
  • 2 Heads of Garlic peeled
  • 1 tsp salt
  • 1 tsp Sugar
  • 40 ml White Vinegar
  • 1 tbsp Water
  • 1 tsp Corn Flour
BigDaddyFoodie Chilli n Garlic Paste BigDaddyFoodie Chilli n Garlic Paste
BigDaddyFoodie Chilli n Garlic Paste

My Own Chilli and garlic paste that i use for a number of my dishes, Always good to have some in the fridge.

Prep 30 minutes
Total 1 hour

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.

BigDaddyFoodie Chilli n Garlic Paste BigDaddyFoodie Chilli n Garlic Paste
BigDaddyFoodie Chilli n Garlic Paste

My Own Chilli and garlic paste that i use for a number of my dishes, Always good to have some in the fridge.

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 250 g Red Chillis
  • 2 Heads of Garlic peeled
  • 1 tsp salt
  • 1 tsp Sugar
  • 40 ml White Vinegar
  • 1 tbsp Water
  • 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.