Chinese Chilli and Garlic Paste Recipe

Place the chillies in a bow, add enough boiling water to cover then sit a plate on top (this helps keep the chillies submerged) and set aside to soak for 30 minutes, or until soft.

Drain the chillies (reserve some of the soaking water). Wash the chillies and remove the stems. Drain any water from inside and remove the seeds (or leave them in for a hotter paste).

Combine the chillies, star anise, salt, oil, soy sauce and garlic in a food processor. Pur?e until smooth (add a little of the soaking water a tablespoon at a time) you attain the consistency of a thick paste.

Either use immediately or transfer to a bowl, cover and refrigerate (it will keep for up to two days).

Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-chinese-chilli-garlic-paste

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