Red hot chilli mash

This recipe needs advance preparation!

Red hot chilli mash
Random recipe review Hot, hot, hot!!! 5/5 Eight years on and I can still taste this. 😸 Chef

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:
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 chilli peppers

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

1. Pack the dried chillies into sterilised kilner-type jars
2. Cover with the malt vinegar
3. Seal and store in a cool, dark place for 2 weeks or so.
4. After 2 weeks the chillies will have softened. Tip the chillies and vinegar into a food processor and blend to a mash.
5. Pour the mixture back into clean sterilised jars.
6. 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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