Recipe
Spicy Chili Infusion
Part sauce, part seasoning, all heat: fresh red chiles simmered briefly with tomato paste, soy sauce, garlic, sugar and a rub of dried oregano, thyme and parsley into a thick, brick-red infusion. Ten minutes makes a cup that works as a marinade base, a noodle-bowl stirrer, a pizza drizzle or an egg's best friend. Keep it jarred in the fridge and add fire by the spoonful.
Ingredients
Ingredients | |
|---|---|
12 | small red chilies |
1⁄2 | cup tomato paste |
1 | tablespoon soy sauce |
1 | clove garlic clove, crushed |
2 | teaspoons sugar |
1⁄2 | teaspoon onion powder |
1⁄4 | teaspoon oregano |
1⁄4 | teaspoon thyme |
1⁄4 | teaspoon parsley |
Instructions
Preparation | |
|---|---|
| 1. | Begin by pureeing the small red chilies in a blender, including the seeds. |
| 2. | Transfer the chili puree to a saucepan. |
| 3. | Add the tomato paste, soy sauce, crushed garlic, sugar, onion powder, oregano, thyme, and parsley. Stir over low-medium heat until the sugar dissolves. |
| 4. | Once the mixture is well-combined and infused, carefully place the chili relish into a sterilized jar or dip bowl. |
| 5. | For a burst of freshness, consider increasing the quantity of herbs if using fresh ones. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 665.3 kcal |
| Protein | 31.9 g |
| Fat | 5.2 g |
| Carbohydrates | 148.6 g |
| Fiber | 25.4 g |
| Sugar | 96 g |
Published on Jul 30, 2024 by Luminița
