Best Corianderlemon And Chilli Paste Recipes
CHILI PASTE
This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!
Provided by Lacy S.
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
- Add more spices if desired.
- Let stand at least 30 minutes before using (it should thicken).
Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1
CHILI PASTE
Steps:
- In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.
CORIANDER,LEMON AND CHILLI PASTE
I think this recipe is from Chile.Its very taste and smells great.It goes with anything,Curries,Sandwiches,BBQS ETC.It can be pretty HOT depending on the types of chillis you use.You will have to stir the ingredients in the blender to make sure it mixes well into a paste.Store in fridge.
Provided by Andre The Giant
Categories Vegetable
Time 30m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 7
Steps:
- Remove the coriander leaves from their stems and place the leaves in a blender,add the rest of the ingredients and blend into a paste.
Nutrition Facts : Calories 1466.7, Fat 138.6, SaturatedFat 19, Sodium 2465.3, Carbohydrate 70.9, Fiber 22.2, Sugar 23.1, Protein 15.3
CHILI PASTE WITH GARLIC
Make and share this Chili Paste With Garlic recipe from Food.com.
Provided by tgobbi
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine chilies, sesame seeds, garlic& water.
- Heat oil in small saucepan.
- Test oil by dropping in a few Szechwan peppercorns.
- (It should sizzle but not burn).
- Pour hot oil over chili mixture.
- Cool& strain off the oil.
Nutrition Facts : Calories 174.2, Fat 18.6, SaturatedFat 2.4, Sodium 2.3, Carbohydrate 2.7, Fiber 1, Sugar 0.8, Protein 0.5
HOT CHILLI & LEMON PASTE
This paste is great with everything, I even have it with cheese sandwiches for that hot burst of flavour. This recipe originally came from my husband's aunt who is from Mauritius. This paste is in huge demand from family and friends so I'm sure it will be a hit for you. Remember to cook the chilli in a well ventilated room as the fumes can be strong and always use rubber gloves when preparing chillies.
Provided by Tinks123
Categories Chutneys
Time 54m
Yield 3-4 Medium jars
Number Of Ingredients 6
Steps:
- Wash chillies and remove stalks (Note: Use rubber gloves).
- Cut chillies in half lengthways.
- Wash and cut lemons into quarters.
- Crush garlic and finely chop ginger.
- Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry.
- In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle.
- (Note: only cook chilli in well ventilated area as fumes are strong).
- Add paste to hot oil, add salt and stir constantly.
- As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool.
- Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate.
- In cool weather this can be stored in a cupboard.
Nutrition Facts : Calories 86.5, Fat 0.9, SaturatedFat 0.1, Sodium 404.1, Carbohydrate 20.8, Fiber 4.2, Sugar 10.3, Protein 3.9
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