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Vietnamese Chili Garlic Paste - Part 2 - Blending

Ramona.Werst's picture
Ingredients
  Chillies/Dried chilli peppers 12 (Whole Ones, I Use Hatch Chili Peppers Medium, Your Preference)
  Ancho peppers/Hot peppers 2 (Whole Ones,You Can Use Mild Or Medium)
  Vegetable oil 2 Tablespoon
  Kosher salt 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), peeled
Directions

Place the chili peppers into a bowl. Pour boiling water over the chili peppers to cover the chili peppers. Place a plate at the top of the chili peppers to ensure that the chili peppers are submerged in the hot water. Set aside for approximately 30 minutes or until the chili peppers are softened.
Take the chili peppers out of the bowl, cut them to take out the seeds and remove the juice from the chili peppers and save the juice, we will use it later.
Chop the chili peppers into thin pieces and put them in a blender or a food processor. Wear gloves while chopping the peppers.
Add a large pinch of salt, garlic, oil and then add little bit of juice that we have reserved. Blend everything using a blender or food processor.
Once the paste is ready, transfer it to an airtight container and store in the refrigerator.
You will be needing so many little airtight containers, and I have found a way to keep all the lids and containers organized!
This video is a creation of Ramona_Werst. You can visit Ramona_Werst for complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Servings: 
4
In Part 2 of the series, all the ingredients are blended together to make the perfect sauce. Watch to know how to blend properly so that the paste is smooth and ready for use!

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