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 fullofplants.com.
3 tbsp oil
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
Carefully chop the chillies, removing stems and seeds.
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.
Add the ginger and lemongrass and cook for another minute.
Add the chillies, maple syrup and salt and continue to cook for 7-10 minutes, stirring regularly until the peppers become softer.
Remove from the heat and add to a food processor to blitz all ingredients to form a chunky paste.
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.