With its heady mix of chillies, garlic and ginger, this spicy brew will transform any stew, sauce or stir-fry. It can be made with fresh or frozen chillies, but some chillies are hotter than others, so taste a little first and adjust the quantities to suit. The rule of thumb is usually: the smaller, the hotter.
|8||Long red chillies, fresh or frozen, coarsely chopped (Main)|
|8||Garlic cloves, peeled|
|½ cup||Fresh ginger, coarsely chopped|
|¼ cup||Neutral oil|
|2||Lemons, use the zest, finely grated (or use lime zest)|
|2 tsp||Soy sauce|
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- Puree chillies, garlic, ginger and oil to a paste in a food processor or mortar and pestle.
- Heat a heavy-based frypan or pot over medium heat. Add chilli paste and lemon or lime zest and cook, stirring now and then, until it starts to smell aromatic (about 5 minutes).
- Add water and sugar and cook until it starts to stick and become pasty in texture and the oil has risen to the top (about 10 minutes).
- Remove from heat and stir through soy sauce, salt and freshly ground black pepper to taste. Allow to cool. If not using at once, store in a jar in the fridge for up to 2 months.