Roasted red chilli paste

Roasted red chilli paste

By
From
Cairo Kitchen
Photographer
Jonathan Gregson

This chilli paste is a favourite at Cairo Kitchen because the chilli and the garlic are roasted before making it. This softens their intensity, while a touch of golden syrup adds a little sweetness to the heat.

Ingredients

Quantity Ingredient
500g fresh red chillies
2 heads garlic, unpeeled
250ml olive oil
60ml golden syrup
40ml white vinegar
salt

Method

  1. Preheat the oven to 180°C.
  2. Put the chillies on a baking tray, add the unpeeled garlic and half the amount of oil, then put in the oven for 10 minutes until softened and slightly charred.
  3. Remove the chillies from the oven and cool slightly. Peel the garlic, then finely chop together with the chillies until they are completely mixed. You can also do this in a food processor or by using a pestle and mortar.
  4. Add the golden syrup, then the remaining oil and the vinegar and salt, to taste, then mix them all together very well.
  5. This paste can be stored in the fridge for up to 10 days.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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