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Vietnamese Chili Garlic Paste - Part 2 - Blending Recipe Video
|Chillies/Dried chilli peppers||12 (Whole Ones, I Use Hatch Chili Peppers Medium, Your Preference)|
|Ancho peppers/Hot peppers||2 (Whole Ones,You Can Use Mild Or Medium)|
|Vegetable oil||2 Tablespoon|
|Kosher salt||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), peeled|
Calories 106 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 124.5 mg5.2%
Total Carbohydrates 8 g2.7%
Dietary Fiber 2.3 g9.4%
Sugars 1.6 g
Protein 2 g3.5%
Vitamin A 41.8% Vitamin C 122.8%
Calcium 1.5% Iron 7.4%
*Based on a 2000 Calorie diet
Take the chili peppers out of the bowl, cut them to take out the seeds and remove the juice from the chili peppers and save the juice, we will use it later.
Chop the chili peppers into thin pieces and put them in a blender or a food processor. Wear gloves while chopping the peppers.
Add a large pinch of salt, garlic, oil and then add little bit of juice that we have reserved. Blend everything using a blender or food processor.
Once the paste is ready, transfer it to an airtight container and store in the refrigerator.
You will be needing so many little airtight containers, and I have found a way to keep all the lids and containers organized!
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