Ingredients

The following ingredients have 2 Servings
  • 10-40 dried red chili peppers (see notes)
  • 1 ½ cups chopped shallots
  • 2 4-inch pieces of ginger (peeled and chopped)
  • 2 heads garlic (about 20 cloves) (skin/paper removed)
  • ¼ cup chopped lemongrass (white parts only or lemongrass paste)
  • ¼ cup cilantro stems
  • ½ tablespoon sea salt
  • 1 teaspoon whole black peppercorns
  • Zest from 1 lime

Instruction

  • Remove the stems from the chilis and remove the seeds and membranes from half. I find this is easiest to do under running water but be careful as it might cause you to start coughing. Soak the chilis in hot tap water.
  • Place all the ingredients in your food processor and pulse to combine. Scrape the sides of the food processor and then keep on pulsing/ scraping until a paste forms.
  • Store in your fridge for up to 1 week.