Chili Paste From 'Ceviche: Peruvian Kitchen'

Name: Chili Paste From 'Ceviche: Peruvian Kitchen'
Ingredients: 1 tablespoon vegetable oil; 3 1/2 ounces (100 g) fresh (or frozen) seeded chilies of your choice or 1 tablespoon (35 g) reconstituted seeded dried chilies of your choice, roughly chopped; 1/2 small onion, finely chopped; 2 garlic cloves, minced

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Chili Paste From 'Ceviche: Peruvian Kitchen'

Ingredients

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1 tablespoon vegetable oil3 1/2 ounces (100 g) fresh (or frozen) seeded chilies of your choice or 1 tablespoon (35 g) reconstituted seeded dried chilies of your choice, roughly chopped1/2 small onion, finely chopped2 garlic cloves, minced

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Instructions

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Put vegetable oil in a large, heavy saucepan. Heat over medium heat and then add chilies and onion. Saute over low heat for about 10 minutes, stirring regularly. Featured Video Add garlic and saute for 5 minutes until everything is very soft, being careful to make sure it doesn't take on any color. Put the contents of the saucepan into a food processor or blender and blitz until smooth. Store in the fridge in a sterilized jar.