WARNING: this stuff is sh#t hot so go easy with it if you arent too wild about the hot stuff but like the taste and if your crazy about hot stuff like the person I made this for keep a roll of toilet paper in your fridge rofl .
Ok youll need, a few handfulls of mixed chillies, I used Jalapenos, the pointy green and red ones and the bullet shaped fat yellow ones, dont know all the names. Basically any kind of chilli you can get your hands on. A bottle of olive oil, a stove with grill, a baking tray a sharp knive and a cutting surface.
Take your chillies and cut them in half, lenth wise. Do this cause otherwise the chillies will pop from the heat as they cook ( yes I found this out the hard way, not fun to clean chilli pips from the oven rofl ) If you want you can also remove some of the pips during this process, it will take out a bit of the heat.
Now spread the chillies on the baking tray and smother them in olive oil, basicaly you need to cover the exterior of the chilli with a thin layer and have some oil floating in the bottom of the tray. You could also add a bit of salt and some garlic for taste I think, Im gonna try this on the next batch and let you know how it came out.
With your grill preheated pop the tray in the oven and grill till the chilli is soft and has a bit of a burn on the skins, dont overdo it though youll lose some of the smaller ones. 10 to 15 mins depending on your oven should do it.
Take out the tray and let it cool down, take your grilled chillies and cut em up in small pieces and chuck these into a jar. Remove any burned bits and pips from your oil and add the leftover oil to the chilli in the jar. Cover the contents in the jar with clean olive oil and gently mix it through you chillies and voila you have some home made chilli paste that lasts for about three weeks.
It goes good with anything that needs a bit of a kick or just some zest. Meat, chicken fish salad anything but once again beware, on something like a salad add 3/4 of a teaspoon to your dressing or straight into the salad and mix properly same for meat and so on.
Cheers and enjoy and remember to keep a few cold beers close at hand
Ok youll need, a few handfulls of mixed chillies, I used Jalapenos, the pointy green and red ones and the bullet shaped fat yellow ones, dont know all the names. Basically any kind of chilli you can get your hands on. A bottle of olive oil, a stove with grill, a baking tray a sharp knive and a cutting surface.
Take your chillies and cut them in half, lenth wise. Do this cause otherwise the chillies will pop from the heat as they cook ( yes I found this out the hard way, not fun to clean chilli pips from the oven rofl ) If you want you can also remove some of the pips during this process, it will take out a bit of the heat.
Now spread the chillies on the baking tray and smother them in olive oil, basicaly you need to cover the exterior of the chilli with a thin layer and have some oil floating in the bottom of the tray. You could also add a bit of salt and some garlic for taste I think, Im gonna try this on the next batch and let you know how it came out.
With your grill preheated pop the tray in the oven and grill till the chilli is soft and has a bit of a burn on the skins, dont overdo it though youll lose some of the smaller ones. 10 to 15 mins depending on your oven should do it.
Take out the tray and let it cool down, take your grilled chillies and cut em up in small pieces and chuck these into a jar. Remove any burned bits and pips from your oil and add the leftover oil to the chilli in the jar. Cover the contents in the jar with clean olive oil and gently mix it through you chillies and voila you have some home made chilli paste that lasts for about three weeks.
It goes good with anything that needs a bit of a kick or just some zest. Meat, chicken fish salad anything but once again beware, on something like a salad add 3/4 of a teaspoon to your dressing or straight into the salad and mix properly same for meat and so on.
Cheers and enjoy and remember to keep a few cold beers close at hand