chilipasta, recept Alternativ

[arnek]

Är det någon som har ett bra recept på chili pasta (typ sambal oelek - eller i alla fall lika starkt)?

[rosita]

Du kan ta ett recept på Ajvar relish, men ta i fler chilifrukter för att få den starkare. Det är ju inte riktigt det du menade, men eftersom ingen svarat, så är det kanske svårt att hitta recept på Sambal oelek. Ajvar relish är ju mycket användbart till mycket, den innehåller mycket paprika.

[arnek]

Jag beslöt mig för att inte vara så lat utan leta lite själv...

Här följer två recept på chilipasta på engelska som jag hittade, min egen chili har precis börjat få frukter vilket jag upptäckte i morse, det verkar bli många, jag använder (köpt) sambal oelek till det mesta men det blir dyrt i längden...

1) Homemade Hot Chile Paste (Sambal Oelek)

Ripe red chiles, stems removed but do not deseed (ripe, red jalapenos work well; for a super hot paste, use a hotter variety pepper, like sanatakas, tabascos, or thai peppers) Fresly squeezed lime juice Salt (non-iodized) Water 1/2-pt jelly/canning jars and canning lids & rings Puree chiles in a food processor. Pour "pepper mash" into a saucepan along with enough water to form a medium-thin consistency. Simmer the chile mixture for about 5 minutes, or until the chile paste thickens somewhat and chiles are slightly cooked. Spoon chile mixture into the small jelly/canning jars, leaving 3/4 inch headspace. Add 1/4 tsp salt and 1 Tbsp lime juice to each jar. Cap and process in a pressure canner for 10 minutes at 15 lbs pressure. Note: You can also make a "green chile paste" by using green chiles, though the color will not be as strikingly green as the fresh peppers. Process in the same manner as for the hot chile peppers. WARNING: Do not can this stuff in anything but those very small jelly-jar-size canning jars. The paste is too thick for proper processing in larger containers. Refrigerate any unused portion after opening. (And, of course, store unopened canned jars in a dry, cool, dark place.)

2) Sambal Oelek (hot chili and lime sauce)
Ingredients (use vegan versions):
1/2 cup finely chopped fresh hot chilies
2 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon finely grated fresh lime peel
Directions:

Combine everything but the lime peel in a blender and blend at high speed for 10-15 seconds. Scrape down sides of blender and continue blending until the chilies are completely "smushed up". Transfer into a bowl and add lime peel. Refrigerate until ready to use in nasi or urah.

Serves: about 1/2 cup