Corianderlemon And Chilli Paste Recipes

CORIANDER,LEMON AND CHILLI PASTE

Coriander,lemon and Chilli Paste image

I think this recipe is from Chile.Its very taste and smells great.It goes with anything,Curries,Sandwiches,BBQS ETC.It can be pretty HOT depending on the types of chillis you use.You will have to stir the ingredients in the blender to make sure it mixes well into a paste.Store in fridge.

Provided by Andre The Giant

Categories Vegetable

Time 30m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 7

Ingredients

400 g chili peppers (chopped)
4 garlic cloves (crushed)
1 teaspoon ginger (grated)
2 bunches coriander leaves (fresh)
10 tablespoons olive oil
2 lemons (juice)
1 teaspoon salt

Steps:

Remove the coriander leaves from their stems and place the leaves in a blender,add the rest of the ingredients and blend into a paste.

Nutrition Facts : Calories 1466.7, Fat 138.6, SaturatedFat 19, Sodium 2465.3, Carbohydrate 70.9, Fiber 22.2, Sugar 23.1, Protein 15.3

HOT CHILLI & LEMON PASTE

Hot Chilli & Lemon Paste image

This paste is great with everything, I even have it with cheese sandwiches for that hot burst of flavour. This recipe originally came from my husband's aunt who is from Mauritius. This paste is in huge demand from family and friends so I'm sure it will be a hit for you. Remember to cook the chilli in a well ventilated room as the fumes can be strong and always use rubber gloves when preparing chillies.

Provided by Tinks123

Categories Chutneys

Time 54m

Yield 3-4 Medium jars

Number Of Ingredients 6

Ingredients

500 g hot red chili peppers
3 lemons (preferably thin skinned lemons)
2 garlic cloves
1 cm fresh ginger
vegetable oil
1/2 teaspoon salt

Steps:

Wash chillies and remove stalks (Note: Use rubber gloves).
Cut chillies in half lengthways.
Wash and cut lemons into quarters.
Crush garlic and finely chop ginger.
Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry.
In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle.
(Note: only cook chilli in well ventilated area as fumes are strong).
Add paste to hot oil, add salt and stir constantly.
As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool.
Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate.
In cool weather this can be stored in a cupboard.

Nutrition Facts : Calories 86.5, Fat 0.9, SaturatedFat 0.1, Sodium 404.1, Carbohydrate 20.8, Fiber 4.2, Sugar 10.3, Protein 3.9

CHARGED-UP CHILLI PASTE

Charged-up Chilli Paste image

An ultra-hot chilli tomato relish that we like as a dip for vege chips. It can also be used in stir-fries, BBQ's, sauces, marinades etc.

Provided by VegeMight

Categories Vegetable

Time 10m

Yield 1/2 cup

Number Of Ingredients 9

Ingredients

12 small red chilies
1/2 cup tomato paste
1 tablespoon soy sauce
1 garlic clove, crushed
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon parsley

Steps:

Puree chillies in blender (including seeds).
Transfer to saucepan.
Add remaining ingredients and stir over low-medium heat until sugar dissovles.
Place relish into sterlised jar, or dip bowl.
Increase qty of herbs if using fresh.

Nutrition Facts : Calories 665.3, Fat 5.2, SaturatedFat 0.7, Sodium 4161.2, Carbohydrate 148.6, Fiber 25.4, Sugar 96, Protein 31.9

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