Thai Pepper Paste Recipe

Name: Thai Pepper Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lime, juice of; 1/2 lb Thai peppers; 1 onion; 1/4 cup olive oil; 1/2 cup vinegar; 3 tablespoons sugar; 5 garlic cloves; 1 tomatoes; 3 ounces five spice tofu; 1/4 cup ketchup

Servings: persons

1
Put the olive oil and peppers in at least a 1 quart pot and bring to a simmer until the pepper skins are blistered. While this is happening mash the garlic and slice the tomatoe and onion into chunks. When the pepper skins are blistered add all other ingredients and simmer for 5 minute
2
Remove from the heat and using your vertical blender frappe on high until a smooth creamy consistency is reached. At this point I put into a 1 quart mason jar, sterilized, and store in the refrigerator.
3
Great on pork and seafood.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lime, juice of, 1/2 lb Thai peppers, 1 onion, 1/4 cup olive oil, and more.

Yes, Thai Pepper Paste falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Pepper Paste

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