- Serves: 30 portions of 15ml
- Serving size: 15 grams
- Calories: 19
- Fat: 1 g
- Saturated fat: 0 g
- Unsaturated fat: 0 g
- Trans fat: 0 g
- Carbohydrates: 1 g
- Sugar: 0 g
- Sodium: 63 mg
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe type: Chilli relishes
This fiery chilli paste is loaded with heat. Similar to Sambal oelek , the Indonesian chilli paste, this relish is used to give fantastic flavour to grilled meats, soups, stews and sauces. While not traditional, a large chopped tomato can be added to this recipe to tone down the heat.
- Bell peppers – one large (red)
- Red chillies – 250 grams
- Garlic- 6 cloves
- Coriander – one tablespoon ( see note)
- Freshly ground black pepper - one teaspoon
- Red wine vinegar - One table
- Vegetable oil – one tablespoon
- Salt – to personal taste but quite a bit (a tablespoon or more)
- Chargrill the pepper over an open flame until the skin is blackened and blistered
- Place in a bowl and cover with a plate or cling film ( let them rest for 15 to 20 minutes)
- Remove the stems from the Chillies. Cut them open and remove the seeds and pith (see note)
- Peel and finely chop the garlic
- Remove the chargrilled pepper from the bowl and remove its skin, this should be easy to do as the steam released while it was covered and will have dislodged the skin from the flesh.
- Cut the pepper open and remove the pith and seeds. Roughly chop the flesh.
- Add the Chillies, garlic, peppers, coriander powder, vegetable oil, black pepper and salt to a blender.
- Blend until well chopped but not smooth. You want just a bit of chunkiness
- Pour unto sterilised jars. Keep in the fridge until needed.
Keywords: Spicy Adjika