Hot Chilli & Lemon Paste

1. 1

   Wash chillies and remove stalks (Note: Use rubber gloves).

2. 2

   Cut chillies in half lengthways.

3. 3

   Wash and cut lemons into quarters.

4. 4

   Crush garlic and finely chop ginger.

5. 5

   Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry.

6. 6

   In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle.

7. 7

   (Note: only cook chilli in well ventilated area as fumes are strong).

8. 8

   Add paste to hot oil, add salt and stir constantly.

9. 9

   As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool.

10. 10

    Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate.

11. 11

    In cool weather this can be stored in a cupboard.

* Per serving · 4 servings · Values may vary.