Making red chili paste is really simple and used in many Chinese and Asian cuisines to induce color. Any colourful non-spicy varieties of chili can be used.
Direction of preparation
- Take any less spicy 20 to 25 dried red chillies. To reduce the spiciness, remove the entire seeds and take outer skin only.
- Drain and make fine paste in a mixer grinder. Add water if necessary. Note: You can use the same water that we used for cooking.