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Chilli Paste

It is always a massive buzz to find some excellent ingredients in the reduced section in the supermarket. (No? Perhaps it is just me!) At this moment there is a chance to take this unwanted ingredient and make all the love and attention that went into it's production worth it - not to mention the food miles!

It is always a great time to experiment and try something new. This chilli paste is easy to make and was inspired by a recipe on


  • 3 tbsp oil

  • 8 peppers

  • 2 red onions, chopped

  • 3 cloves of garlic, chopped

  • 3 tsp lemongrass puree

  • 1 inch ginger, grated

  • 2 tsp maple syrup/sugar or other sweetner

  • 1tsp salt


  1. Carefully chop the chillies, removing stems and seeds.

  2. Heat oil in a large pan and add the onion and garlic to the hot oil and fry for 2-3 minutes or until the onions are cooked.

  3. Add the ginger and lemongrass and cook for another minute.

  4. Add the chillies, maple syrup and salt and continue to cook for 7-10 minutes, stirring regularly until the peppers become softer.

  5. Remove from the heat and add to a food processor to blitz all ingredients to form a chunky paste.

To use:

  • Add to soups, stews and other cooking or baking for a little kick.

  • If will remain in the fridge for 2 weeks. It you have more than you need for 2 weeks put in ice cube trays and freeze for future use.

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