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Chilli and garlic oil paste
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 713
  • Fat about 75g
  • Carbohydrates about 8g
  • Protein about 1g
This is needed
This is needed for 3 dl
Chilli mixture
  • 40 g red chilli, deseeded, cut into pieces
  • 6 red chilli pepper, cut into pieces
  • 10 garlic clove, cut in half
  • 2 tsp peppercorn (e.g. Lampong)
  • 1 cm ginger, peeled, chopped
Chilli paste
  • 0.5 cinnamon stick
  • 2 tsp sugar
  • 2.5 dl sunflower oil
  • 3 bay leaf
  • 2 star anise
  • 0.75 tsp salt
Tools
  • For 3 preserving jars of approx. 100 ml capacity
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And that's how it's done
And that's how it's done
Chilli mixture
Finely chop the chilli, chilli pepper, garlic, ginger and peppercorns in a food processor.
Chilli paste
Heat the oil in a pan. Add the bay leaves and all of the other ingredients with the chilli mixture, simmer over a low heat for approx. 35 mins. until the chilli mixture becomes darker. Allow the chilli paste to cool slightly, remove the bay leaves, star anise and cinnamon. Puree, heat through again. Fill the clean jars to the rim with the boiling hot paste, making sure that everything is covered with oil, seal tightly, leave to cool.