Slow cooked chilli paste


450g fresh red chillies
1 large onion
10 cloves garlic
5 macadamia nuts or 3 cashew nuts
1 tsp palm or white sugar
1 tsp salt
125 ml vegetable oil for frying

Place everything apart from the oil, in a blender/food processor.⁣

Heat the oil in a deep frying pan or saucepan, then fry the chilli paste on medium heat initially for about 3 minutes until fragrant.⁣

Lower the heat and cook for an hour, uncovered, stirring every 15 minutes or so. In the last 15 minutes, you might have to stir a couple of times more, as the chilli paste starts to dry up.⁣

Let it cool to room temperature and store in a clean jar in the fridge; it will last up to 2 weeks in the fridge. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.