Serves 1
Directions
- 1Cut the chilies open and remove the seeds (optional, to reduce spiciness).
- 2Cut the chilies into smaller pieces to soften faster when boiling and for easier blending.
- 3Boil the chilies until soft, then drain and rinse.
- 4Blend the chilies, adding a little oil or water for a smoother paste.
- 5Store the chili paste in a container and keep it in the fridge.
Ingredients
- Kashmiri chilies or whole dried chilies
- oil
- 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.
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