Chilli Paste (Quick Recipe) (very hot paste) 25 fresh chillies

Ingredients
vinegar or tamarind liquid
2 teaspoon salt

Method

1. Put chillies, seeds, and all, into blender or food processor.
2. Add enough vinegar or tamarind liquid to keep the mass moving and blend to a paste.
3. Add salt.
4. Put into sterilized bottle and store in refrigerator.

Chilli Paste with Garlic (a little milder paste) 500 gm chillies.

Ingredients
10 garlic cloves, peeled and roughly chopped
½ cup sugar
1 tablespoon sea salt
¼ cup white vinegar
small amount of olive oil

Method

1. Remove seeds and white ribs from chillies
2. Place into food processor or blender along with sugar and salt, puree to a paste, adding sufficient vinegar to keep the mixture loose but not too liquid
3. Place in glass jar; add a layer of olive oil on top to keep air out of paste and place lid on firmly.
4. Keep refrigerated.