Chili paste?

SidewinderINC · 03-09-2009, 20:10

I've grown a good few chilis this year, mostly cayennes - but have a few tabasco plants too.

I want to make a paste out of the cayennes so that I can keep it for a good while and add it to sauces etc. etc. and all recipes say the same thing

"stick in a blender, with enough vinegar to keep it moist, add some sugar and put in a sterile jar"

What type of vinegar should I be using?

I used balsamic to make the chutney as the recipe was very specific about that, but I think it would be way too strong for using in a plain chili paste.

Burble · 03-09-2009, 20:14

Last time I made chili paste I used a mixture of white wine and cider vinegar. The end result was lovely!

SidewinderINC · 03-09-2009, 20:42

How handy, I have both in my cupboard! shouldn't need too much though in fairness, should I.

Glaucus · 03-09-2009, 21:31

any vinegar. but not balsamic. You need strong vinegar. I can't remember the percentage but I think it maybe be 5%+ a quick google should find it.

Remember to sterilise everything and use google bottling methods to ensure everythings sterile when you seal teh jar.

Jonny69 · 03-09-2009, 22:36

I made a peri peri style sauce with tomato puree, garlic, chilli and red wine vinegar.

03-09-2009, 20:10	#1
SidewinderINC Joey Tempest Join Date: Sep 2007 Location: Gravesend. Posts: 2,751	Chili paste? I've grown a good few chilis this year, mostly cayennes - but have a few tabasco plants too. I want to make a paste out of the cayennes so that I can keep it for a good while and add it to sauces etc. etc. and all recipes say the same thing "stick in a blender, with enough vinegar to keep it moist, add some sugar and put in a sterile jar" What type of vinegar should I be using? I used balsamic to make the chutney as the recipe was very specific about that, but I think it would be way too strong for using in a plain chili paste. __________________ No Sig.

03-09-2009, 20:42	#3
SidewinderINC Joey Tempest Join Date: Sep 2007 Location: Gravesend. Posts: 2,751	How handy, I have both in my cupboard! shouldn't need too much though in fairness, should I. __________________ No Sig.

03-09-2009, 21:31	#4
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	any vinegar. but not balsamic. You need strong vinegar. I can't remember the percentage but I think it maybe be 5%+ a quick google should find it. Remember to sterilise everything and use google bottling methods to ensure everythings sterile when you seal teh jar. __________________

03-09-2009, 22:36	#5
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I made a peri peri style sauce with tomato puree, garlic, chilli and red wine vinegar. __________________

03-09-2009, 20:14	#2
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	Last time I made chili paste I used a mixture of white wine and cider vinegar. The end result was lovely!