Homemade Red Chilli Paste Recipe 

Thank you soooo much, I love it! Please, would you consider teaching us how to make a perfect satay sauce? I would love that so much. Satay sauce is the best comfort food addition! Many thanks :)

@@ffreshfields5211 a pleasure. And sure, I make it pretty regularly, will get to it soon.

@@AzlinBloor Amazing! Thank you very much, looking forward to it x

My pleasure, Barbra.

My pleasure.

Thank you, Olya! x

My pleasure, let me know how it goes.

@@AzlinBloor not as good as yours, so i will make another go when this one is gone. 😁✌🏻🇸🇪

A girl after my own heart! x

Thank you!

Thank you, you do!

Thank you, as always, for your support, and your kind words! Have a lovely Sunday yourself! Love sambal oelek too!

Sorry Shawn, it's been a busy couple of weeks. It will get mouldy after a couple of weeks, unfortunately. This one doesn't have a low pH because of the lack of any form of acid (vinegar, citrus), so preserving it can be a challenge. I freeze the chilli paste in ice cube trays and tak eout what I need. You can read more about how to prolong its shelf life here: www.linsfood.com/homemade-chilli-paste-a-very-handy-basic-recipe/ There is also a simpler version of this here on my channel: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-agfwqtD-P7g.htmlfeature=shared

@@AzlinBloor its okay thank u..

😘

I made this with a tofu red curry for my son and it was a hit 🙏❤️

@@jaimemedina3351 I'm so pleased to hear that, Jaime.

Thank you! Cheers!

Thank you.

You're da man! xx

@@AzlinBloor I'll take this as a compliment 🤗! Have a great work week 👍💓😎

@@alexanderludvig5662 you too! xx

@@AzlinBloor Thank you so much 😉

Thank you.

Thank you!

Thank you, yes, you absolutely can.

Thank you so much for responding ❤️

@@simonam.3806 my pleasure.

Hi there, it will easily last 1 week in the fridge. If you store in in a clean jar and cover the top with a layer of vegetable oil (about 1cm), it will last for 2 weeks in the fridge). You could also freeze this chilli paste. You can read more about how to make it last longer on the blog post: www.linsfood.com/homemade-chilli-paste-a-very-handy-basic-recipe/

Hi Nick, just enough to allow you to blend the chillies. I'll amend the blog recipe to make that clear. As you'll be frying the paste in oil, you don't want it to be too runny. However, the long and slow cooking means that you may have to add a splash of water towards the end if it gets too dry.

Yes, but preferably something tasteless, like vegetable oil (corn oil/rapeseed oil) or peanut oil.

Thank you, I appreciate that.

Hi Christine, this one is the chopper attachment on my Kenwood Major Titanium mixer. It's a cake mixer with chopper and blender attachments.

Hi there, if you store it in the fridge in a clean jar, it will keep for a week in the fridge. To extend this to about 2 weeks, cover the red chilli paste with a layer of vegetable oil, about 1 cm depth. You can read more about how to extend this further on the article on my blog: www.linsfood.com/homemade-chilli-paste-a-very-handy-basic-recipe/

Hi Scott, you can, but if you're using the water bath method, you'll have to increase the acid level. I add about a quarter cup lime juice to it (4 Tbsp). You can use vinegar of your choice too, but I prefer the taste of lime juice in this. For pressure canning, it will be fine as it is.

Hi there, if you store it in the fridge in a clean jar, it will keep for a week in the fridge. To extend this to about 2 weeks, cover the chilli paste with a layer of vegetable oil, about 1 cm depth. You can also give it a water bath, and this should extend its life to 6 months or so without having to keep it in the fridge, as long as it remains unopened. Just somewhere dark and cool until needed.

Please MD. Azlin l did not understand ( waterbath ) For keep the bottle longer using

@@zackfeidl8360 here is a website that tells you more: www.freshpreserving.com/water-bath-canning

I do tell you in the pinned comment on when the recipe starts. Most of my readers and viewers love the culture and culinary knowledge that they receive from me. My work is not just about the recipes. And that was only a 3-minute intro.;)

I can understand that, which is why I've written the recipe start time in the comments and pinned it. All my newer videos have the time popping up on the screen right at the start.