Two weeks ago I shared my mum's time-saving recipe for garlic and ginger paste. In a similar vein, this week's recipe is for ginger, garlic and green chilli paste which is the time saving equivalent for when the recipe requires fresh green chillies as well.
As with the ginger and garlic paste, I will continue to use fresh ingredients in all of my recipes but if you do decide to make this paste you can easily substitute; Generally half a teaspoon equates to one small green chilli but feel free to amend the amount of chilli you use in the recipes to suit your own palate. The garlic and ginger contained in this paste adds a little extra flavour to the dish but won't dramatically alter it. Generally when my mum wants garlic and ginger flavours she will add the garlic and ginger paste as well.
The paste should keep for up to ten days in the fridge or two months in the freezer.
- 35 grams green finger chillies
- 10 grams root ginger - peeled
- 2 cloves garlic - peeled
- 3/4 teaspoon salt
- 1.5 teaspoons light tasting vegetable oil
- Wash the chillies and remove the stalks. Pat the chillies dry using a tea towel.
- Place all of the ingredients in the blender and blend until it makes a smoothish paste. Use more oil if it is not blending easily.
- Store the paste in a clean, dry, air tight container in the fridge.