Thursday, 7 March 2013

3G Paste

My 3G Paste (Ginger, Garlic and Green chili) 

This paste is very easy to make and versatile to use in many recipes.
I use it in almost everything I cook. It's great for using in curries, stir fries and even daals and soups. 

5 Green chillies 
3 Bulbs of Garlic
2 Large pieces of ginger peeled lightly ( or scrubbed as skin contains most flavour)
3 teaspoons of salt
olive oil/ white vinager

Preparation method:
Cut the tops off the chillies and put in the blender
Peel garlic cloves and throw into the blender
Peel ginger ( chop and and to the blender)
To aid the blending add a teaspoon of olive oil in the blender
Whizz it all up till you get the consistency desired

Be careful not to put your face too close to the blender when opening the lid as the chili fumes may burn your eyes or go for the throat ( I leave it to rest for a minute or two)
Pour the paste into a clean air tight jar and add the salt, vinegar and olive oil.

I top mine up with olive oil and salt only but you can add a little white vinegar if you wish.
Salt, vinegar and olive oil are all preservatives that's why they are used in this recipe. 
This paste will last about 4 months in the refrigerator( not in my house I use it all the time ;) )

Just a quick note: As this paste contains salt, it's advisable to taste your food before you add more to your dish.
Enjoy :)    

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