Hot Chillie Paste

Ingredients:
  • 30 gm Chillie powder
  • 45 ml (1 1/2 fl oz) Vegetable oil ( NB: Not Extra Virgin Olive Oil)
  • Pinch of salt

Method:
  1. Place the Chillie powder into a heat proof bowl.
  2. heat the oil to the smoking stage.
  3. Carefully pour the hot oil slowly onto the chillie and mix continuously.
  4. Allow to cool. 
  5. Transfer  to a sterilised glass jar.
  6. Store in the refigerator for a MAX of 10 days.

Note: Risk of botulism if stored for a longer period.
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