Description
Why buy chili paste with all the extra ingredients (MSG, food dyes, preservatives, and unidentifiable chemicals - what are those for??), when fresh ingredients make perhaps the best chili paste I've ever tasted!? This is fairly spicy - but then chili paste is supposed to be spicy! As an uncooked paste, this should be made when you need it, and then used within about a week to ten days (we put the leftovers on EVERYTHING - it was particularly delicious on eggs!)
Ingredients
3 habaneros (including seeds)
2 Serano chilis (+ seeds)
1 large jalapeño (+ seeds)
2 limes (juiced)
2 grated lemon grass stalks (white only)
1 T onion powder
1 T minced garlic
1 1/2 T grated fresh ginger
1/2 t fish sauce
1 T salt (really)
1 T ground black pepper
1 T honey
1-2 T olive oil (sesame if avail)
1 T rice vinegar
Dash of soy sauce
Directions
No cooking necessary... Combine all ingredients in a food processor and liquefy. Adjust oil until the right consistency (acts as an emulsifier).
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