Macadamia chilli paste recipe. Make a batch and add to soups, pasta, sandwiches - anything to add extra flavour and zing. Best stored in the fridge.
Ingredients
- 1-2 tbsp oil
- 1 medium brown onion sliced
- 1 small red capsicum halved, de-seeded, flesh removed, finely sliced
- 3 long red chillies
- 1 tbsp dried crushed chilli
- 5 cloves garlic crushed
- 5 cm piece of ginger peeled and grated
- 2 tbsp fish sauce
- 2 tbsp brown sugar or to taste
- 2 tbsp lime juice
- 1/2 cup macadamias roasted
Instructions
- Heat oil in a heavy based frying pan over medium heat. Add onion, capsicum, chilli, garlic and ginger and cook for 5 minutes, stirring occasionally. Reduce heat to low and cook, stirring occasionally until mixture is golden and soft, about 15 minutes.
- Add fish sauce, brown sugar and lime juice and cook for a further 3-4 minutes. Adjust the flavour by adding a little more fish sauce, lime and sugar to your taste, adding only a little at a time.
- Stir through the roasted macadamias and allow to stand so the macadamias absorb the flavour and the mixture cools, about 15 minutes.
- Place the mixture in the bowl of a food processor and process until mixture forms a paste.