Chilli Paste – Lo-Carb Style..
Chilli Paste made with smaller amounts of high carb ingredients.
Servings Prep Time
6(1 1/2 tsp) 10Minutes
Servings Prep Time
6(1 1/2 tsp) 10Minutes
  1. Soak the dried chillies – if using – in some boiling water – just enough to cover them.
  2. Cut the long chillies lengthways and remove the seeds, then chop roughly.
  3. If using Habanero instead of the dried chilli, remove seeds and roughly chop
  4. Peel and chop shallots roughly
  5. In a small blender, add all the ingredients and pulverise until as smooth as possible.
  6. Using either a ice cube tray or a chocolate making silicon mould, add the paste to the tray or mould. In our proportions, each serving is about 1 1/2 tsp.
  7. Freeze the paste, then remove from the tray or mould and put into freezer bags marked with the date and details.