Red hot chilli mash: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">Hot, hot, hot!!!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Eight years on and I can still taste this. 😸</span> | |||
<span class="reviewAuthor"> [[User:Chef|Chef]] </span></span> | |||
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[[Image:Red hot chilli mash recipe.jpg|thumb|right|300px|Dried bird's eye chilli peppers]] | [[Image:Red hot chilli mash recipe.jpg|thumb|right|300px|Dried bird's eye chilli peppers]] | ||
Revision as of 17:23, 17 October 2020
This recipe needs advance preparation!
Random recipe review
Hot, hot, hot!!!
5/5
Eight years on and I can still taste this. 😸
| Red hot chilli mash | |
|---|---|
 |
| Servings: | Servings: 120 - Make 600g of chilli mash |
| Calories per serving: | 0 |
| Ready in: | 14 days, 15 minutes |
| Prep. time: | 14 days, 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 29th May 2012 |
This simple chilli mash is easy to make and can be adjusted to suit your taste by adding various spices at almost any stage.
Dried Bird's eye chili peppers can be bough in huge quantities, very cheaply, from Chinese or Indian Wholesalers
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300 g dried red bird's eye chillies
- 300 ml distilled malt vinegar
Method
- Pack the dried chillies into sterilised kilner-type jars
- Cover with the malt vinegar
- Seal and store in a cool, dark place for 2 weeks or so.
- After 2 weeks the chillies will have softened. Tip the chillies and vinegar into a food processor and blend to a mash.
- Pour the mixture back into clean sterilised jars.
- It can be used immediately but seems to improve with age. I can't say how long it should keep, but I've never had any go bad on me and some are more than a year or so old.
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