A spicy treat that makes any dish ZIP and ZING with flavor!
Ah, summer! It’s sunny outside and farms are bursting with fruits and vegetables in every color of the rainbow. It’s the best and most frenzied time of the year for preserving food. There are so many things to “put up” and I know I will cry during the winter if we don’t get to them. Tomato sauce is a must, plus a medley of fruit jams, and cucumbers preserved in a multitude of ways. Our newest contender for “must-have” status is Garlic Chili Paste.
Yields about 3 cups
1. lbs chilis (I used a mix of red serranos, red thai chilis and jalapeños)
3/4 cup garlic cloves, peeled
4 teaspoons coarse sea salt
3 tablespoons vinegar
- Stem chilis, and cut into chunks.
- In a food processor, blend chilis with garlic and vinegar until mostly smooth.
- Stir in salt and put fresh chili paste into a jar with a loose lid.
- Store chili paste at room temperature for 2 weeks, pressing down on the mixture occasionally to keep it submerged in the liquid that will start to sink to the bottom of the jar.
- Put fermented chili paste in the refrigerator and enjoy it until it’s gone!
Made it? Tell us about it–