Chili Paste for Sambal

Serves 1
https://pin.it/4LvZcqeYj

Directions

  1. 1Cut the chilies open and remove the seeds (optional, to reduce spiciness).
  2. 2Cut the chilies open and remove the seeds (optional, to reduce spiciness).
  3. 3Cut the chilies open and remove the seeds (optional, to reduce spiciness).
  4. 4Cut the chilies into smaller pieces to soften faster when boiling and for easier blending.
  5. 5Cut the chilies into smaller pieces to soften faster when boiling and for easier blending.
  6. 6Cut the chilies into smaller pieces to soften faster when boiling and for easier blending.
  7. 7Boil the chilies until soft, then drain and rinse.
  8. 8Boil the chilies until soft, then drain and rinse.
  9. 9Boil the chilies until soft, then drain and rinse.
  10. 10Blend the chilies, adding a little oil or water for a smoother paste.
  11. 11Blend the chilies, adding a little oil or water for a smoother paste.
  12. 12Blend the chilies, adding a little oil or water for a smoother paste.
  13. 13Store the chili paste in a container and keep it in the fridge.
  14. 14Store the chili paste in a container and keep it in the fridge.
  15. 15Store the chili paste in a container and keep it in the fridge.

Ingredients

  • Kashmiri chilies or whole dried chilies
  • Kashmiri chilies or whole dried chilies
  • Kashmiri chilies or whole dried chilies
  • oil
  • oil
  • oil
  • water
  • water
  • water

Tips

  • Removing seeds is optional but reduces spiciness.
  • Cutting chilies into smaller pieces helps them soften faster and blend easier.
  • Oil gives a richer paste, while water makes it lighter.
  • Store chili paste in a container in the fridge.