Are you a spicy food lover? Then today's recipe is for you. Forget about the commercially bought msg and chemical-laden chili sauces or pastes and give this recipe a try. It is super easy and quick to make. Once you'll try homemade harissa or chili paste, I'm sure you'll never turn back.
As with all homemade foods, the taste is just so much better and you exactly know what's in there and where it came from. And the best part you can tweak it to your spiciness level. If you want more heat use Thai chili peppers. If you are just fine with a less spicy variation, but still very hot, use normal red chili peppers.
Are you ready to learn how to make this Asian staple food? Here we go!
Ingredients
2.5 cups (about 200-230 gram) chopped red chili peppers
1 medium head of garlic, peeled (about 8-9 cloves)
4-5 inch fresh ginger (approx the same amount as the garlic)
1-inch fresh turmeric root or 1 tsp turmeric powder
¼ cup apple cider vinegar (ACV)
1-1.5 tbsp raw palm sugar
Sea salt to taste (or fish sauce for non-vegans)
FYI: if you like your chili paste very hot substitute a part (or all) of the pepper with the small Thai chili peppers. But that's just too hot for me. My hubby loves it!
Instructions
- Add peppers, garlic, ginger, turmeric, and ACV in a food processor or blender. Process until smooth paste-like consistency.
- Heat cooking oil over medium heat in a saucepan or cooking pot. Add the paste and bring to a gentle simmer.
- When simmering, add raw palm sugar and sea salt (or fish sauce) and stir until incorporated. Simmer the paste for 5 to 10 minutes. Stir regularly so the paste doesn't burn.
- Allow the paste to cool and add to a clean jar with lid. The paste can be kept in the fridge for at least one month, even two.
FYI: for extra flavor, you could also roast the peppers and blend them into a paste. Up to you.
Ohh if you need a good sinus opener, put your head just above the saucepan or cooking pot when it is cooling and take a deep inhale. It works, believe me!!!
Have a great day!
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