By Elisa Booker
April 17, 2018
Sweet, fiery, sticky roasted chilli paste. Taken from Jackie Kearney's original recipe.
250ml oil (I used rapeseed)
30g garlic cloves thinly sliced
60g shallots thinly sliced
30g dried chillies - soaked in boiling water for 20 mins and chopped
1 tsp tamarind paste dissolved in 50ml water
100g soft brown sugar
2 Tbsp fish sauce (or tamari or vegan worcs sauce)
1heat oil in pan
2Add garlic until crispy and brown, remove with slotted spoon and drain on paper towel
3Repeat as above with shallots and then with chillies
4Put chillies, garlic and shallots into mixer/blender.
5Add 30ml of frying oil and blend into paste
6Pour mixture into a small pan - cook for 2 mins
7Add all remaining ingredients and simmer gently, mixing regularly, until you have a thick jam-like sauce (around 15 mins)
8Don't let it burn
9Store in air tight container in fridge for up to a month (oil will separate but no need to remove)
September 19, 2018
I love this, it is delicious!
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