Chilli Paste

Vegetarian / plant-based where suitable

Base yield: 1 serving | Current target: 1 serving

AllergensNone listed | May contain: Sulphites, 1

Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly

Kcal97 kcal per 100g/100ml | 435 kcal per serving

Offering noteCook with clean intention, offer with gratitude, serve as blessing.

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Ingredients

Ingredient	Base Qty	Scaled Qty	Kitchen Qty / Notes
Peppers, capsicum, chilli, red, raw – GB15	125 g	125 g	125 g
6.25 average pepper Asafoetida	60 g	60 g	60 g
Vinegar – GB15	187 g	187 g	187 g
16.4 tablespoon Oil, vegetable, average – GB15	37.8 g	37.8 g	37.8 g

Soak the chillies in the vinegar.
Leave them for 2 to 3 days, removing the seeds if possible.
Blend the soaked chillies with the hing until you have a coarse paste, adjusting the vinegar only as needed.
Do not add water. The mixture should stay thick rather than runny.
Lightly saute the paste in oil for a few minutes until the raw smell disappears and the excess liquid evaporates.
Cool completely, then store in a jar or steel container in the freezer until required.

Whole items may need practical kitchen rounding after scaling.