Kashmiri chilli paste
Kashmiri chilli paste is a popular ingredient used in Kashmiri cuisine, which is known for its rich and flavorful dishes. Kashmiri chilies are a type of mild chilli pepper that is commonly grown in the Kashmir Valley region of India. They are known for their vibrant red color and fruity, slightly smoky flavor. Kashmiri chili paste is often used as a base for curries and other dishes, as it adds a deep red color and a subtle, warming heat to the dish without being overwhelmingly spicy.
- 1 Hand blender or food processor
- 20 whole Kashmiri red chillis destemmed and deseeded, cut into pieces
- Sunflower oil any neutral oil will work
- Deseed and destem the dried Kashmiri chillies and cut into small pieces
- Soak the Kashmiri red chillies in warm water and cover and let sit for a few hours, but ideally overnight.
- The chillies will absorb water, as they rehydrate and thus top up, as necessary.
- Strain out the chillis into a blender jar or a food processor. Then add a few tablespoons of the chilli infused water into the jar with a tsp of oil.
- Blend until you get a smooth paste. Add more water, if required
- Transfer to a clean jar.
- Top up with oil. Store in the fridge for one month (or more).