Red Chili Paste (without seeds)

The garden, which I pretty much abandoned back in August, is still producing peppers despite a long dry spell and zero maintenance. A small collection of assorted ripe red peppers inspired me to make a red chili paste for use in cooking. There were jalapeños, Padrons, Cubanelles, Marconis and a few Cayennes.

red chili paste

 

Commercially available red chili pastes, such as Sambal Oelek (ulek), contain ingredients like shrimp paste or fish sauce, neither of which I am interested in. They are also swimming with chili pepper seeds which not only provide an immediate heat experience but inflict a delayed secondary burn that is not nearly as pleasant. Enough said.

I removed the stems, any green parts which hadn’t fully ripened and many of the seeds. I wasn’t too meticulous because I planned on straining the paste later. I coated the peppers with mustard oil and roasted them under the broiler.

red chili paste

 

In the same baking tray I roasted garlic and roughly chopped onion under the broiler.

red chili paste

 

In a small food processor I ground the roasted chili peppers, garlic and onions along  with ginger paste, powdered kefir lime leaves, kosher salt, grated situl jaggery and brown rice vinegar.

red chili paste

red chili paste

 

I forced the ground ingredients through a strainer to remove seeds and tough pepper skins etc. I transferred the strained chili paste back into the mini food processor and adjusted the flavors with salt, citric acid and powdered kefir lime leaves. Then I blended in a small amount of Xanthan gum for viscosity.

red chili paste

red chili paste

red chili paste

 

Since this chili paste is intended for occasional use I preserved it by canning in small jars. A small amount was leftover to put in the refrigerator for use in the near future.

red chili paste



 


4 thoughts on “Red Chili Paste (without seeds)

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