Red Chili Paste

To enhance the color of Indian foods like curries and kebab, you can use either an artificial coloring agent or natural food colors. I like to use natural food color. One of them is red chili paste. So I’m going to show you how you can home-made red chili paste which is very simple to make.

Ingredients

• Dry Red Chilies – 10 to 15 

Directions

So for this, you need dehydrated Kashmiri red chilies. These are the ones which gives you a very good color to your recipe. If you don’t find Kashmiri red chilies, you can use any dry red chilies to make the red chili paste.

First remove the stem and tear them up and then remove the entire seeds from the red chili. 

Removing the seeds means the removing most of the spiciness from the red chilies because we want to keep the color but not the spiciness.

By the way, you may need to use a pair of gloves while touching the red chili seeds.

Now with just the skin of these dry red chilies, add them into a pan with hot water in it. Boil them for 8 to 10 minutes until they become soft. Add a little bit of vinegar as it helps to bring out the color of red chilies. Adding vinegar is optional.

When the red chilies are soft, take them out and put it in a mixer. 

Grind them into a fine paste. If required, add a little bit of water to make it a fine paste. The paste should not be very thick consistency and very thin consistency.

Ok our red chili paste is ready and you can use it right away or you can freeze it and use it for 3 to 4 months. You can store this for 10 to 15 days, if you put it in a jar and cover it with oil.

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