This is a perfect and simple to make store cupboard ingredient. I use it in soups, dhals, chutneys, tossed through pasta or simply on toast. The garlic flavour mellows as it keeps so leave it a couple of weeks before you eat it unless it’s Halloween and you need to ward off those evil spirits!
Simple Garlic and Red Chilli Paste
You’ll need
- 2 – 3 large bulbs of garlic
- 1 tbsp of salt
- 3-6 tbsp red chilli powder
- 3 tbsp vegetable or olive oil
To make it simple blend all the above ingredients in a food processor and taste. The salt should not be prominent but just take the edge of the chilli and raw garlic. Start with less chilli powder and adjust to suit your taste.
I’ve entered this simple recipe into Ren Behan’s Simple and in Season blogging event
How long will this keep? Will it keep longer in a sterilised jar, or does that matter? Perhaps keep it in the freezer? I like the Camembert idea. I normally (as if I do it all the time. Lol!) stud mine with garlic slivers and thyme but I like this peppier version for winter. Brrr!
Aaages! I do put it in a sterilised jar and if you ensure a bit of oil stay on top then I find it keeps a couple of months. I do put cubes of it in the freezer for cooking. Eg soups I just add a frozen cube at the beginning of cooking and it’s lovely by the end. Or with chickpea soup it’s lovely just on top with coriander. Mmmmm
Ooh I just found some amazing fresh garlic at my local deli, I think he got it from Covent Garden market, the biggest bulbs I’ve seen. Willl be making this, husband will love it. Actually so would my brother he’s a chillli-garlic lover. Thank for entering it into Simple and in Season xx
Pleasure
be sure to leave it a while so the rawness mellows
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