Anne Feuilherade’s Fiery Chilli Paste Recipe

1 Level teaspoon of chilli powder
3 Garlic cloves crushed
5 Red chillis of your choice chopped into small pieces
3 Tablespoons of chopped ginger
2 Pinches of salt (more if preferred)
5 Tablespoons of extra virgin olive oil
1 Level teaspoon of sugar (can be omitted if preferred)

Heat oil to medium hot and add chilli powder and garlic. Cook for 2 minutes and then add all other ingredients. Cook until soft. Decant into a blender and blend into a course paste.

Leave to cool and eat. Refrigerate between meals and as there is no preserving vinegar, consume within 7 days. Happy eating and I give you full permission to tell your friends that you made this recipe up yourself, because there is absolutely no way on earth that you could pronounce Anne’s surname.

(Visited 6 times, 1 visits today)