Chilli,garlic paste

[rivergirl]

Selection of chillies . I used chipotle ,ancho,guajillo, Padilla, scotch bonnet , and a handful of mixed fresh ( the last pickings of my plants) roasted red peppers , garlic ( I used 2 bulbs)
Cover the dried chillies with boiling water to rehydrate.
Put everything in a processor and whizz to a paste.
If keeping in a jar , clean the sides and cover with oil. Keep in the fridge for 3 weeks but I freeze mine. One off servings in an ice tray and larger portions in plastic ( perfect size is a bun tin)

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[rivergirl]

And portioned up , I got three trays like this and three ice cube trays so that's me sorted for a while !! Now onto my BBQ sauce!

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[minesamojito]

Wow, that looks amazing stuff, going to have a real kick to it, but with good depth of flavour.
Cheers
Marcus

[minesamojito]

food.uk.msn.com/food/hot-chilli-sauce-tasted-rated-naga-scoville-sauces-chillies-hottest#image=1
enjoy!!
cheers
marcus

[conic]

great job rivergirl, the paste looks perfect.

I have found that when I whizz the chiilies in a kenwood food processor then the seeds stay pretty much intact.
Last time I dried them and then put them through a spice grinder.

How do you get on with the seeds?

Conic

[rivergirl]

I have a vitamix it's brilliant , it's working well this week as I made Thai curry paste and mussamum yesterday and chilli and four lots of BBQ today!! But before the vitamix I used to grind them in my spice grinder

[rivergirl]

Feb 8, 2013 17:58:27 GMT minesamojito said:

food.uk.msn.com/food/hot-chilli-sauce-tasted-rated-naga-scoville-sauces-chillies-hottest#image=1
enjoy!!
cheers
marcus

I don,t like hot, hot, hot which is why I mix it with the smoked roasted peppers ( coward that I am)