Corianderlemon And Chilli Paste Recipes

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CHILI PASTE

This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!

Provided by Lacy S.

Categories     Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12



Chili Paste image

Steps:

  • Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
  • Add more spices if desired.
  • Let stand at least 30 minutes before using (it should thicken).

Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1

1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
1/2 green chili pepper (or more)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon

CHILI PASTE

Provided by Ming Tsai

Categories     condiment

Time 20m

Yield 4 servings

Number Of Ingredients 12



Chili Paste image

Steps:

  • In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.

6 shallots, peeled
1 tablespoon coarse ground black pepper
2 Serrano chiles
3 Thai bird chiles
6 cloves garlic
2 stalks lemon grass, chopped, white part only
2 tablespoons minced ginger
1 tablespoon sugar
1 tablespoon kosher salt
2 limes, juiced
1 tablespoon Worcestershire sauce
Canola oil

CORIANDER,LEMON AND CHILLI PASTE

I think this recipe is from Chile.Its very taste and smells great.It goes with anything,Curries,Sandwiches,BBQS ETC.It can be pretty HOT depending on the types of chillis you use.You will have to stir the ingredients in the blender to make sure it mixes well into a paste.Store in fridge.

Provided by Andre The Giant

Categories     Vegetable

Time 30m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 7



Coriander,lemon and Chilli Paste image

Steps:

  • Remove the coriander leaves from their stems and place the leaves in a blender,add the rest of the ingredients and blend into a paste.

Nutrition Facts : Calories 1466.7, Fat 138.6, SaturatedFat 19, Sodium 2465.3, Carbohydrate 70.9, Fiber 22.2, Sugar 23.1, Protein 15.3

400 g chili peppers (chopped)
4 garlic cloves (crushed)
1 teaspoon ginger (grated)
2 bunches coriander leaves (fresh)
10 tablespoons olive oil
2 lemons (juice)
1 teaspoon salt

CHILI PASTE WITH GARLIC

Make and share this Chili Paste With Garlic recipe from Food.com.

Provided by tgobbi

Categories     Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5



Chili Paste With Garlic image

Steps:

  • Combine chilies, sesame seeds, garlic& water.
  • Heat oil in small saucepan.
  • Test oil by dropping in a few Szechwan peppercorns.
  • (It should sizzle but not burn).
  • Pour hot oil over chili mixture.
  • Cool& strain off the oil.

Nutrition Facts : Calories 174.2, Fat 18.6, SaturatedFat 2.4, Sodium 2.3, Carbohydrate 2.7, Fiber 1, Sugar 0.8, Protein 0.5

1 cup vegetable oil
1/2 cup dried chili, fine chop (or use chili flakes - the kind you sprinkle on pizza)
8 -10 cloves garlic, crushed
2 tablespoons water
1/4 cup szechwan pepper

HOT CHILLI & LEMON PASTE

This paste is great with everything, I even have it with cheese sandwiches for that hot burst of flavour. This recipe originally came from my husband's aunt who is from Mauritius. This paste is in huge demand from family and friends so I'm sure it will be a hit for you. Remember to cook the chilli in a well ventilated room as the fumes can be strong and always use rubber gloves when preparing chillies.

Provided by Tinks123

Categories     Chutneys

Time 54m

Yield 3-4 Medium jars

Number Of Ingredients 6



Hot Chilli & Lemon Paste image

Steps:

  • Wash chillies and remove stalks (Note: Use rubber gloves).
  • Cut chillies in half lengthways.
  • Wash and cut lemons into quarters.
  • Crush garlic and finely chop ginger.
  • Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry.
  • In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle.
  • (Note: only cook chilli in well ventilated area as fumes are strong).
  • Add paste to hot oil, add salt and stir constantly.
  • As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool.
  • Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate.
  • In cool weather this can be stored in a cupboard.

Nutrition Facts : Calories 86.5, Fat 0.9, SaturatedFat 0.1, Sodium 404.1, Carbohydrate 20.8, Fiber 4.2, Sugar 10.3, Protein 3.9

500 g hot red chili peppers
3 lemons (preferably thin skinned lemons)
2 garlic cloves
1 cm fresh ginger
vegetable oil
1/2 teaspoon salt

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