Green chilli vs red chilli
🔴 Recipe 2: Sweet & Spicy Red Chilli Paste
This robust paste relies on the deep, concentrated sweetness of fully ripened red peppers—perfect for stirring into stews, curries, or using as a marinade to boost circulation!
🛒 Ingredients:
- 8-10 Fresh red chillies (like red Fresno or Cayennes), stems removed 🔴
- 3 tbsp Rice vinegar or apple cider vinegar (the acidity helps unlock the iron-absorption benefits!) 🫙
- 2 tbsp Raw honey or brown sugar (to balance the mature heat) 🍯
- 3 cloves Garlic, peeled 🧄
- 1 inch Fresh ginger root, peeled 🫚
- 1 tsp Sea salt 🧂
- 2 tbsp Neutral cooking oil 🧈
👩🍳 Step-by-Step Instructions:
- Rough Chop: Roughly chop your fresh red chillies, garlic, and ginger. Pro-tip: Wear gloves when handling this many red peppers to protect your skin from the intense capsaicin! 🧤
- Create the Paste Base: Add the chopped red chillies, garlic, ginger, vinegar, honey, and salt to a high-speed blender. Blend on high for 1 to 2 minutes until it forms a completely smooth, brilliant crimson paste, matching the rich tones in
- Simmer and Concentrate: Heat 2 tablespoons of oil in a small saucepan over medium-low heat. Pour in the blended red chilli paste.
- Cook It Down: Simmer gently, stirring constantly, for 5 to 7 minutes. You will watch the oil turn a gorgeous red color and separate slightly from the paste as the sugars caramelize. Remove from heat and let it cool completely. Store in a glass jar in the fridge for up to a month! 🥫🎉
