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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARATION: | 2. Wash the chillies, then just remove the stalks, but not the seeds. | 3. Put the whole chillies into the jar of a blender, add about 1/2 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 chilli fumes! | 4. Let it settle before opening the lid, carefully.) If the chilli 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. | 5. Keep the finished chilli paste in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe. This is an Indonesian style chilli paste, a great way to keep excess chillies you've harvested. | 6. It's adapted from 'The Complete Asian Cookbook' by Charmaine Solomon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chilies	25		Red	2428.7856	600.0	0.0	0.0
white vinegar				-	-	-	-
salt	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.