Red Chilli paste

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.
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•  Boil 1 cup of water in a pan, add red chillies and 1 teaspoon vinegar. (Note: Vinegar brings colour.) Boil it till they became soft.
  
• 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. 
  

Red chili paste recipe Author: Anju Aneesh Recipe type: Basic Preparation time: 10 minutes | Cooking time: 10 minutes| Total time: 20 minutes Ingredients 20 to 25 red chillies. 1 teaspoon vinegar (optional) 3 tablespoon oil. Direction of preparation of red chili paste. Remove entire seeds from red chilies. Boil them for ten to fifteen minutes in water with 1 teaspoon oil till turns transparent. Drain and blend into a fine paste in a mixer grinder. Add water if necessary. Heat oil in a pan, toss for four to five minutes, store in the refrigerator when it cools down completely.

Note:

•   If you want to store this, heat 3 tablespoon of oil in a pan and toss it for four to five minutes. Let it cool down completely and refrigerate it in an airtight container. Use as required.