Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 30 mins Makes about 1 cup

8 fresh or frozen long red chill­ies, coarsely chopped

8 cloves gar­lic, peeled

½ cup coarsely chopped fresh gin­ger

¼ cup neu­tral oil Finely grated zest of

2 le­mons or limes

½ cup wa­ter 2 Tbsp sugar

2 tsp soy sauce

½ tsp salt ground black pep­per, to taste

Puree chill­ies, gar­lic, gin­ger and oil to a paste in a food pro­ces­sor or mor­tar and pes­tle. Heat a heavy­based fry­pan or pot over medium heat. Add chilli paste and le­mon or lime zest and cook, stir­ring now and then, un­til it starts to smell aro­matic (about 5 min­utes). Add wa­ter and sugar and cook un­til it starts to stick and be­come pasty in tex­ture and the oil has risen to the top (about 10 min­utes). Re­move from heat and stir through soy sauce, salt and pep­per. Al­low to cool. If not us­ing at once, store in a jar in the fridge for up to 2 months.

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