Hands up who loves spice? Me! I sprinkle dried chilli flakes into most of our dinners whether its fajitas, chicken shish kebabs or homemade meatballs. So, in a quest to take my tastebuds to a new level, I recently experimented with making my own chilli paste recipe.
Whether mixed into sauces or used as a condiment, this chilli paste recipe has Puppy Daddy’s official seal of approval – which basically means it’s amazing. It’s hot, warming and filled with punchy flavour. Plus it requires just a handful of ingredients to make. The most important thing to remember when getting this paste right? Choosing the best possible chillies for YOUR taste. So whether you’re into smoky, hot chipotle chillies, or the milder sweet ancho chilli, you’ll get a flavourful paste you’ll use time again.
Here’s a brief guide to choosing your chillies…
- Aji Amarillo
- Aji Panca
In Brighton, there’s this amazing chilli shop. It’s filled with sauces, powders, jams, pickles and dried chillies. It’s painted bright yellow and as you walk through the door this warm, spicy smell hits you. There’s row after row of amazing chilli produce; bags of crimson red powders, jars filled with hearty chutneys and packages of spicy peanuts and Bombay mix. Not to mention bunches of various blackened, dried chillies. It’s a treasure trove for the foodie who appreciates a little (or big) kick to their food. [Read more…]