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Recipe from: Maxistep, adapted from The Complete Asian Cookbook by Charmaine Solomon
This is an Indonesian style chilli paste, a great way to keep excess chiles you've harvested.
about 25 chiles
white vinegar (see method)
2 teaspoons salt
Wash the chiles, then just remove the stalks, but not the seeds. Put the whole chiles into the jar of a blender, add about ½ tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in — you could get a major hit of chile fumes! Let it settle before opening the lid, carefully.) If the chile paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste. Then stir in the salt. Keep the finished chile paste in a sterilized jar in the fridge, ready to use whenever chiles are needed in a recipe.